I honestly cannot believe that we have already hit the middle of March. This year is just flying by and I was hopeful that spring was on it’s way prior to Monday when a massive snowstorm hit Wisconsin. I thought I had put my shovel away for the season and then mother nature threw in a curve ball. But that’s alright, because Friday is St. Patrick’s Day! This is one of my favorite times of the year because I get to eat a hearty serving of corned beef and cabbage. I’m not sure why this isn’t served more throughout the year, but having it on St. Patrick’s Day makes it taste that much better! Sticking with the ‘green’ theme of the holiday I decided to whip up a delicious salad loaded with greens for the Living Litehouse blog. My Chimichurri Chickpea Salad will be perfect for your post-St. Patrick’s Day detox!
I love to load up my salads with chickpeas because they are an excellent source of protein. I usually like to roast them crisp with a combination of seasonings and herbs but this time around I decided to marinate them in fresh chimichurri. This is honestly one of my favorite sauces because it tastes to fresh. It’s perfect to drizzle on tacos and beef but even better as a chickpea marinade.