Cool Summer lunch

Hello all! I know it has been quite some time since I have written. Summer tends to lure me away from the computer.
Our summer has been grand this year. Our garden is flourishing and we even added a little patio grill area in the back corner. We have been enjoying sitting outside (albeit in the evenings) and looking contentedly at our back yard. Tomatoes have been coming on and we have been eating fresh greens for weeks. I have to say there is just nothing better at working sooo hard planting and cultivating a garden and eating the fruits of our labor. mmmmm! Summer veggies!
I thought I would share my lunch with you today. I wanted something light and summery with minimal work. So I started out making a cucumber and yogurt salad with dill and mini tomatoes. From there I added couscous, organic kale, organic heirloom "black" tomatoes, and herb roasted chickpeas. I was really very please how it all turned out. Very tasty and satisfying!

So here are the directions:



Cucumber Salad
Dice 1 medium cucumber and a handful of cherry and mini yellow pear tomatoes. Chop about 4-5 sprigs of fresh dill and sprinkle on top. Stir in about 1/4 cup plain yogurt (I used some that I had made). Mix well.





Herb roasted chickpeas
Line a cookie sheet with aluminum foil and spray with cooking spray. In a medium bowl add 1 can of organic chickpeas (that is what I had on hand... you could always cook your own for better flavor), about 2 tablespoons olive oil and some herb salt to taste. Combine and spread on cookie sheet. Bake at 425 until golden and slightly crispy (about 15 min.).

Make couscous up as instructed on bag/ box. Then arrange in a salad bowl as such.

Enjoy!

P.S. I have so many projects I want to show you! So stay tuned!