It’s pretty hard to believe that it is August! The summer really flew by. I know we’re technically still in the summer season, but we’re in that transition time. People are talking about their kids going back to school. Grant keeps talking about football and is literally watching games from last year in anticipation of the new season. And it just generally feels like the busy time is upon us. Bye bye, easy, long summer days.

It’s weird being an adult with a job because summer doesn’t really feel as special. It’s still a slower time, and it’s still my favorite season, but I think a little bit of the magic of being out of school and having all that time for all those possibilities is kinda gone. BUT we still have beach trips, sunburns, and plenty of Pinot Grigio to look forward to each year.

Well, that got a little heavy. This is a blog about a salad and I’m getting all nostalgic. It’s fine. Let’s talk about the salad. I made this a long time ago (ahem, February) and really am just not that great at keeping up with this blogging thing. I originally made it because it’s great for summer since it can be eaten cold. But it’s also great for the upcoming busy times because it makes for an excellent make-ahead meal.

I’m a firm believer in salads for lunch on the weekdays to keep it light and give you some more wiggle room on the weekends for more dining out and indulging. But these weekday salads don’t have to be boring or not enjoyable. This Mediterranean Chickpea Salad is a prime example!

This salad is excellent served over a bed of spinach topped with a fried egg or some chicken. It’s also delish alone, but you might want to up the portion a bit if you intend on making this a meal. The nutrition facts are listed below the recipe. Enjoy the rest of your summer! Hope it was magical.