Summer Chickpea Salad with Bell Peppers & Citrus:

It has been particularly rainy here in Florida over the past week or so. I'm convinced that I brought it back from home with me.

On my last day home, we went to my little brother's flag football game, where the rain was coming down sideways, and the temperature neared freezing. All in all, though, I love going to his flag football games.

There's something amusing about watching seven year-olds running back and forth down the football field, the overly-enthusiastic parents' yelling, and the excited look that my little brother gives me right before the play's about to start.

The rain is okay with me, but only because it reminds me of spending time with my family that day. I obviously picked the wrong week to go home because my family keeps bragging about how beautiful the weather has been all this week. They deserve it though, they've made it through the long, cold winter, and, believe me, that is a pretty tough thing to do.

Anyways, I'm sitting out here, on my patio, in the rain, with my squirrel and duck friends. It's cloudy and grey, but I'm a little thankful for the excuse to not feel obligated to be at the beach or the pool (though the beach sounds pretty awesome right about now).

Yesterday was a much nicer day, and I made this summery chickpea salad. It's so easy to make, and you can easily double it. The lemon and lime go so well with this dish. Cilantro would also be a nice addition, though I forgot to use it.

Fortunately, the outlook for the week ahead is sunny and hot, and it better be because I graduate from law school next weekend! I'm pretty sure that I deserve a pool day with lots of piña coladas and sun.

Ingredients:

1 15oz. can chickpeas, drained and rinsed

1/2 green bell pepper, diced

1/2 red bell pepper, diced

1/2 medium yellow onion, diced

2 tbsp. red wine vinegar

1 tbsp. olive oil

1 1/2 tsp. lemon juice

1 tsp. lime juice

1/2 tsp. garlic powder

1/4 tsp. salt

Dash of cayenne pepper

Serves 4.

Total Cook Time: 10 minutes.

Instructions:

Add all of the ingredients to a large bowl. Toss to coat, adding more salt/vinegar/seasonings to taste.  Serve wrapped in flour tortillas (optional).

Vegan Slow Cooker Potato and Chickpea Stew:

Need an easy, healthy, and comforting soup recipe? This crock pot potato stew recipe is just what you're looking for. The chickpeas compliment the potatoes and lend a savory flavor, while the fresh herbs and chives add just enough green to this dish.

Ingredients:

2 cups potatoes, diced into 1/4 inch sections

3/4 cup canned chickpeas, drained and rinsed

1 medium yellow onion, diced

4 cloves garlic, chopped

1 tbsp. fresh parsley, chopped

1/2 tbsp. olive oil

2 tsp. fresh chives, chopped

1/2 tsp. sea salt (or to taste)

Dash of paprika

Dash of dried thyme

3 cups water

Serves 5.

Total Cook Time: 2 hours and 45 minutes.

Instructions:

Add all ingredients to a crock pot. Stir, and cook on high heat for 2 hours, stirring occasionally. After 2 hours, mash the potatoes a little (but not all the way) with a potato masher. Reduce heat to low, and continue cooking for another 20 to 30 minutes, stirring when necessary.

Vegan Chili-Roasted Chickpeas

These roasted chickpeas are so delicious. Whip them up for a quick snack, add them to any salad for flavor and crunch, or blend them together in your food processor with a little olive oil for a perfect vegan party dip. This recipe is to taste, so feel free to adjust the amounts of the seasonings or omit the cayenne if you're not a fan of spicy foods.