We've had some amazing weekends lately. Lots of swimming, running, playing, and eating.
We've been having a weekly BBQ at Josh's parents house. I've been in charge of the salad and have tried to make an interesting blend each time. This week I used romaine, cauliflower, walnuts, dried cranberries, avocado, and roasted chickpeas (drain/rinse/dry chickpeas, in a large bowl mix chickpeas with a little olive oil, garlic salt & chili powder, roast at 400 degrees for 30 minutes):