I made this as a simple pack and go for our spring-time life of swim club – baseball – teaching – run clinics – etc. It was DELISH!

Roasted Chickpeas
  • 2 cans of chickpeas, drained and rinsed
  • 2T olive oil
  • 4T Balsamic Vinegar
  • rind from 1 orange (or two clemintines)
  • juice of 1 orange (or two clemintines)
  • 1/2t red chili flakes
  • 1T cumin, paprika
  • S+P (I used large crystals of sea salt and was quite generous with my pepper)

Mix well and place on a baking tray covered in parchment paper. Bake at 325F until the chickpeas are roasted relatively dry. About 45-60minutes. Allow to cool on the baking tray before you put them in a container. Store in a sealed container for up to 5 days (if they last that long)!

Easy (and QUICK) Pickled Onions
  • 1 red onion, sliced fine
  • 1C water
  • 1/2C apple cider vinegar
  • 1T sugar or honey – OPTIONAL
  • 1t dry dill (fresh is even better) – OPTIONAL
  • 1T sea salt

In a glass jar or bowl with a lid place sliced onions dill and salt. Warm water, apple cider vinegar and sugar or honey in a saucepan to just before boiling. Pour mixture over the onions. And allow to sit uncovered.  Once cool cover and place in the fridge for up to a few weeks (though highly doubt they’ll last that long)!

The Bowl:
  • Base: cooked grain like quinoa, barley or rice
  • Greens: slaw mixture, kale, spinach, lettuces, etc.
  • Veggies; peppers, cucumbers, celery, grape tomatoes, etc.
  • Protein: cooked chicken or tofu and roasted chick peas
  • Healthy fats: 1/4 Avocado, feta or goat cheese,
  • Accessories (for a little flair): seeds like pumpkin or sunflower seeds and dried fruit like cranberries, mango or chopped dates.
  • Dressing: use your fave ready made dressings or simply drizzle with a little olive oil, some of the pickled onion juice and some S+P.