TWO WEEKS UNTIL SCHOOL STARTS! I'm so excited and I really, really cannot hide it. I might need to go to the doctor for prescription excitement-containing pills.
Ehh, who cares. Y'all are excited, too, so wipe that "this girl is really weird" look off your face.
Back to school means back to friends, back to journalism, back to clubs, back to Cru, back to bible study, back to Bliss, back to the Farmers' Market, and starting my new internship with the SLO Downtown Association! Suuuuuuuuuuper duper stoked for each one of those.
Of course, I know that leaving my parents, friends, and church again will be hard - spending a relaxing summer surrounded by comfortable home was awesome, and I'll miss everything and everyone when I head back up to school.
But my parents and friends will come visit, and I'll still be involved with church. What's really going to be the challenge is leaving my kitchen of freedom, endless grocery shopping, and fresh produce almost immediately and re-adjusting to a much smaller, more limited kitchen environment.
And that's why I'm making these! Well, I've put together a whole collection of posts to help us get back in the groove of college life.
I'm passionate everything I post, but this recipe's got something extra special. Maybe it's my desire to travel to Greece and eat my way through exploration. Maybe it's the tang of the chickpeas - is all Mediterranean food this to-die-for? More importantly, is it all this simple? Because, if so, ya' girl's going to be Greekin' up a storm in her dorm-kitchen.
You better believe it. Note to self - bring these wraps to Mediterranean islands and ask locals if this is what's up.
Mom-approved, Dad-approved, dog-approved, college-time-limit-approved. Oh, and taste-approved, of course. I can't wait to get back to school so I can make a big batch of this chickpea salad and make all passers-by insanely jealous of this purty, yumminess.
Make your friends and random others jealous, too - just whip this up during your free-time and you'll have lunches, dinners, salads, and snacks for days!
I'm down for that.
Makes 2 wraps
2 whole-grain tortillas (I use Ezekiel)
1 15-oz. can beans (any kind works, but I used chickpeas), drained and rinsed
2 cups spinach
1 medium cucumber, or two Persian (seedless)
1 tbsp. olive oil
2 tbsp. kalamata olive juice
Juice from 1/2 lemon
1 1/2 tsp. minced garlic, or two cloves, minced
1/2 tsp. dried dill
1/4 tsp. dried basil
Fresh cracked black pepper, to taste
2 small zucchini
2 tsp. almond oil, or coconut oil
1 avocado, sliced lengthwise
- Start by whisking the dressing ingredients - stir the olive oil, olive juice, lemon juice, garlic and herbs/spices in a small bowl. Set aside.
- Toss the chickpeas in a large bowl. Tear up the spinach leaves into smaller pieces and drop them in. Peel and dice the cucumber and then toss those in. Drizzle the dressing over the top and stir with a large spoon or cover and shake, then stick it in the fridge.
- Heat a large pan over medium heat. Slice the zucchini into 1/4-inch rounds and carefully toss them into the pan. Cook until you see a light brown char on each side and then transfer them to a bowl with a cover to keep them warm.
- Warm up your tortillas either in the microwave or over the stove. Remove the chickpea salad filling from the fridge and assemble the burritos - lay the sliced avocado first, then the chickpea salad, and the zucchini.
Are there any recipes you've been craving but aren't sure how to make them? Anything you'd love to see transformed into a more college-friendly, dorm-friendly meal? Tell me below, email me, or tag me and #hungryhaley on Instagram! Or post it on my Facebook Page, and "like" it while you're there :)
I hope you're all either enjoying school, enjoying the preparation, or enjoying your extremely long summer!