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Farmer’s Market Veggie and Chickpea Salad with Lemon-Cilantro Dressing

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Fresh chopped salad with farmer’s market veggies and sauteed chickpeas with a lemon-cilantro dressing.

farmer's market veggie and chickpea salad


I am bringing the coolest salad to you today! It’s so uncomplicated because it contains a bunch of veggies I picked up from the local farmer’s market. Healthy Foodie heaven!! I love a good salad. You know the kind where you can just throw in a bunch of stuff and it comes out tasting like summer!! This time is actually my favorite part of summer because my wallet leaves the market still happy and you can open up your fridge and it’s bursting with all kinds of fresh ingredients.

It kind of brings me back to the days when I tried out the South Beach Diet while living with my sister. I am literally laughing out loud right now. Our meals went like this…eggs for breakfast (minus that tomato juice rec), string cheese for a mid-morning snack, salad for lunch, more string cheese for afternoon snack, and then lean meat and veggies or a salad for dinner. We did this for several weeks and you know what we also did…medium blizzards at DQ on Saturday afternoon!! 🙂 Ahh, the memories.

farmer's market veggie and chickpea salad



 

I love being able to make supper with all of these fresh ingredients. A fresh salad topped with a homemade lemony cilantro dressing is awesome and so clean. Clean if chickpeas can fit into your definition of clean eating. This dressing was super easy to put together with my new manual food processor from Pampered Chef. I seriously love it! It’s simple and efficient.

farmer's market veggie and chickpea salad

farmer's market veggie and chickpea salad

 

So, I am going to enjoy my Farmer’s Market Veggie and Chickpea Salad again today, tomorrow, and probably the next day too. Oh, and fun news today marks the first day my little boy Collin will head off to Kindergarten. Uh, time where did you go seriously? I am hoping I got this as well as this Farmer’s Market Veggie and Chickpea Salad. Fingers crossed.

I am so proud of him. He is so full of energy and laughter. I gotta tell you his one request for the day he starts Kindergarten: “To eat breakfast on the front porch because we never do that. We only eat in the back.” 🙂 You betcha kid! Now go have an adventure!!

farmer's market veggie and chickpea salad

farmer's market veggie and chickpea salad

 

Happy August!

Don’t forget to check out your local Farmer’s Market for some goodies!!

farmer's market veggie and chickpea salad

Farmer's Market Veggie and Chickpea Salad with Lemon-Cilantro Dressing

Megan
Fresh chopped salad with farmer's market veggies and sautéed chickpeas with a lemon-cilantro dressing.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 4 side salads

Ingredients
  

Salad

  • 4 cups coarsely chopped Romaine lettuce
  • 1 medium cucumber chopped or about 1 1/2 cups
  • 1/2 pint cherry tomatoes halved
  • 1 can chickpeas
  • 1 teaspoon olive oil
  • 1 ear of corn cooked and cut from the cob
  • 1/2 cup red onion diced

Lemon-Cilantro Dressing

  • 1/2 cup cilantro
  • 1 lemon juiced
  • 1 1/2 tablespoons olive oil
  • 2 teaspoons dijon mustard
  • 2 cloves garlic
  • Pinch of coarse salt/pepper

Instructions
 

Lemon-Cilantro Dressing

  • Add ingredients to a small bowl food processor and pulse several times until cilantro is finely chopped. Refrigerate until ready to use.

Salad

  • Boil a large pot of salted water over the stove and once boiling add corn and cook for 10 minutes. Remove from heat and set corn aside to cool.
  • Meanwhile, chop romaine lettuce, cucumber, onion, and cut tomatoes in half.
  • In a small saucepan, heat a teaspoon or two of olive oil over medium heat and add chickpeas. Cook for 6 minutes, stirring occasionally.
  • While chickpeas are cooking, remove corn from the cob carefully using a sharp knife or kernel cutter.
  • Arrange salad by adding Romaine lettuce, cucumber, tomatoes, onion, corn, and chickpeas. May refrigerate until ready for use.
  • Add dressing just prior to serving.

 

 

More Delicious Salads

Simple Kale & Couscous Salad with Apricot Vinaigrette

simple kale and couscous salad with apricot vinaigrette

 

Raw Brussels Sprout and Broccoli Salad

brussels sprout and broccoli salad

 

Grilled Romaine Salad with Homemade Caesar Dressing

grilled romaine salad with homemade caesar dressing

Bittersweet End of Summer Colorado Peach Crisp

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The best peach crisp made with ripe Colorado peaches topped with a coarse crumb topping that combines oats, brown sugar, flour, cinnamon, and butter.

Colorado peach crisp

Affiliate Disclosure: There are affiliate links in this post meaning any purchases made directly from those links will give me a commission. I will only recommend products I use and love!

There are two desserts that I truly get excited about every summer. The first is strawberry rhubarb crunch that I make with my home-grown rhubarb, which in fact is the only thing I grow myself because it is my fav!

The second is my peach crisp. I know these two things probably sound so ordinary but believe me when I say they are the best! This peach crisp is loaded with fresh peaches I picked up at the farmer’s market. Every year I chase down that Colorado peach truck at the farmer’s market.

Colorado peach crisp



Here is a semi-quick rundown of my interaction with the Colorado peach truck:

I park and walk up to the many crates of peaches and before I even say a word, a man walks up and says, “Here, try this one.” The non-bashful peach lover that I am said back, “Why thank you.” One bite and I decide I need to double my order of peaches. One bite my friends! Now that is a salesman or rather just a genuine nice guy who is striking up conversation with anyone even close to his stand. While I am devouring this best peach of my entire life I am also wondering if I can go live in Colorado and grow peaches and just spread the peach love like this guy.

Colorado peach crisp

 

Well, soon off I go with my half box of peaches and the hugest smile because I know I am going to make my famous peach crisp and still have peaches left over that I now eat like an apple. I mean like an apple but much faster and a whole lot messier and probably less appealing to watch. LOL. But delicious either way!

 

Colorado peach crisp

 

Something else I am also excited to share with you is my decision to become a Pampered Chef Consultant. I use a lot of their products already and so it is a no-brainer for me to become a consultant and promote the products I use and love everyday! I love Pampered Chef and I will only state my own opinions in regards to the products.

I baked this peach crisp in my Pampered Chef Deep Covered Baker. So if you have one and are looking for more recipes to use this for…here is one!! 🙂

Colorado peach crisp

 

Alrighty friends, if there is anything better than the fresh Colorado peaches used for this recipe than it’s gotta be the perfect crumb topping! I could probably eat just that for dessert and be good.

YUMMY!

I hope you love it too!!

Colorado peach crisp

 

Here is a list of the Pampered Chef Products I used and loved for this recipe:

My favorite item is the 3-cup silicone prep bowl. It was so handy to measure all of the peaches in as I was slicing them rather than dealing with measuring cups. The silicone is bendable and is microwave and freezer safe. They come as a set of 3 and will be great for easy storage!

Classic Batter Bowl

Small Mix ‘N Scraper

Deep Covered Baker

 

Colorado peach crisp

 

Colorado peach crisp

Bittersweet End of Summer Colorado Peach Crisp

Megan
The best peach crisp made with ripe Colorado peaches topped with a coarse crumb topping that combines oats, brown sugar, flour, cinnamon, and butter.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American

Ingredients
  

  • 6 cups fresh peaches peeled, pitted, and sliced (about 9 medium size peaches)
  • 1/2 cup brown sugar packed
  • 1/4 cup all-purpose flour
  • 1 tablespoon lemon juice

Crumb Topping

  • 1 cup all-purpose flour
  • 3/4 cup brown sugar
  • 3/4 cup rolled oats
  • 1 teaspoon ground cinnamon
  • 1 stick unsalted butter cut into 8 pieces

Instructions
 

  • Preheat oven to 350℉.
  • Coat a 9x9 glass dish or 2 quart stoneware baking dish with nonstick cooking spray and set aside.
  • In a large bowl, combine the peach slices with brown sugar, flour, and lemon juice and mix together well.
  • Arrange in prepared baking dish evenly.
  • In a large food processor, add the following crumb topping ingredients: the flour, brown sugar, oats, and cinnamon and pulse until blended.
  • Continue to let food processor run and add butter 1-2 pieces at a time and process until it is well incorporated and looks like coarse meal.
  • Add topping over peaches evenly.
  • Bake for 30-40 minutes or until peaches are bubbling through and topping is golden brown.
  • Let peach crisp cool for 20 minutes before serving.
  • Optional: serve with vanilla ice cream or whipped cream and top with sliced almonds

Notes

You can also use frozen peach slices for this recipe. No need to thaw them prior.
Also I baked this recipe in a 3 quart stoneware baking dish and it increased the baking time a little. I baked it for 45 minutes.

 

More Delicious Desserts

 

Vegan Dark Chocolate Espresso Mousse

vegan dark chocolate espresso mousse

Vegan Dark Chocolate Espresso Mousse

by

Creamy, rich chocolate mousse made with coconut milk, coconut oil, espresso, and dark chocolate. You only need 5 minutes to prepare this mousse and then let it sit overnight in the fridge for a wonderful chocolate treat! Chocolate lovers unite!

vegan dark chocolate espresso mousse


Dessert. It is time. Are you ready? This is probably one of the simplest desserts I have ever put together and one of the best. My taste in desserts goes kinda like this: I can easily turn down pie, cake, cheesecake, even ice cream (some days!).  I know, crazy right. However, if we’re talking simple things like chocolate chip cookies, vanilla custard, or umm chocolate mousse perhaps then there is no turning my head the other way. Those things are the best in my eyes. Heck, stick a can of whipped cream in front of me and I am on my way to grabbing the nearest spoon. For real.

vegan dark chocolate espresso mousse



So if you are wondering why I went vegan with this mouuse, I guess you can say I am a little intrigued, curious, or maybe even a tad envious of vegans today. Vegan food isn’t like it was even 10 years ago. I feel like people that aren’t vegan or vegetarians are more drawn to incorporate vegan dishes into their daily lives than ever before because of the popularity of plant-based recipes and how the number of vegan food bloggers has increased. While I don’t think veganism is for everyone, I do believe incorporating a few more plant-based recipes into one’s diet is a good idea.

vegan dark chocolate espresso mousse

You are in luck today if you are hoping this velvety smooth mousse tastes half as good as it looks. Its chocolatey goodness is something to shout about. I mean so so good. Sometimes I wonder about how much I talk to my husband about food and whether or not it’s a little annoying, but then I consider how much we talk about anesthesia and motorcycles and I think nah, we are totally even. Oh ya. Right?

5 minutes now means chocolatey goodness later! 🙂

vegan dark chocolate espresso mousse

vegan dark chocolate espresso mousse

Vegan Dark Chocolate Espresso Mousse

Megan
Creamy, rich chocolate mousse made with coconut milk, coconut oil, espresso, and dark chocolate. You only need 5 minutes to prepare this mousse and then let it sit overnight in the fridge for a wonderful chocolate treat! Chocolate lovers unite!
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Dessert
Cuisine American
Servings 5 servings

Ingredients
  

  • 1 cup dark chocolate chips be sure it's dairy free if you want recipe vegan + extra for chocolate shavings
  • 1 teaspoon coconut oil
  • 1 14 oz can full fat coconut milk
  • 1 tablespoon instant espresso coffee
  • 1/4 banana

Instructions
 

  • Add chocolate and coconut oil to microwave-safe bowl and heat on high power for 30 seconds. Stir and repeat 1-2 more times, stirring after every 30 seconds until chocolate is fully melted.
  • Pour coconut milk into large bowl of stand-up mixer.
  • Grind instant espresso coffee with a mortar and pestle or add it to a small bowl and use back of a spoon to grind it into more of a powder.
  • Add it to coconut milk along with the melted chocolate.
  • Using beater attachment, mix on medium speed for about 1 minute or until smooth.
  • Transfer chocolate mixture into individual jars or small bowls and refrigerate overnight or at least 7 hours.
  • Upon serving, using potato peeler shave bits of chocolate to serve on top of mousse. Cut half of a banana into slices and make heart cutouts using 3/4'' heart cookie cutter. (Optional-but definitely makes eating them more fun!)

Notes

Recipe adapted from The Almond Eater

 

 

Other Delicious Desserts

 

Red, White, & Blue Skillet S’mores

red, white, and blue skillet s'mores

 

Red Velvet + Cream Cheese Bundt Cake

red velvet + cream cheese bundt cake