Happy Wednesday, friends! We’ve made it to the halfway point of the week, and I think that calls for a quick celebration, don’t you? But a closer end to the week does mean a closer start to the school year, which is totally fine–remember, we’ve got this! I want you to realize, though, that this also means we can’t stay up as late as we want, wake up when we feel like it, or take our sweet time making and eating whatever we want whenever we want it. Time won’t always be on our side when the school year resumes, so we’ll need to maximize and prioritize as much of it as possible. With so much on our plates (pun intended), putting food on it shouldn’t be a stressful and time-consuming ordeal. So keep reading for a quick, simple, and protein-packed dish that will fill you up and cancel out all that ice cream and pizza you’ve been munching on all summer long. You can make a big batch of it and spread it out over the course of the week. At least that’s one less thing you have to worry about, right?
Required Materials: Optional:
1 can of chickpeas Grape tomatoes
1 red onion
Sharp knife and cutting board
Rinse chickpeas to remove salt. Dice onion, cucumber, and avocado and place in bowl. Add rinsed chickpeas, dill, sea salt, and lime juice. Stir well and enjoy!