mediterranean chickpea salad

I’ve been doing yoga for about a year now. I like it. I’ve gotten more flexible, better balance, core strength, etc. And I’ve noticed a difference in my other workouts since I started. One thing I haven’t improved on even a little bit, though, is relaxing. Let alone meditating.

My wheels are always turning. I’ve tried the whole mantras/breathing/visualization thing. I even tried the big pink eraser analogy from Stargirl. Remember that book?!

Nothing works.

On Sunday in that crazy yoga class I told you about, I was thinking about schoolwork and clinic, where I stood in my March Madness Pool (I came in 2nd place woot woot), and going to Georgia this weekend for Easter. Oh and how uncomfortable I felt as a result of the woman in front of me making sex noises during poses.

This morning at sunrise yoga I was thinking about how much I wanted to stay in child’s pose and fall back asleep.

This inability to turn off my mind for even 5 minutes during class, while theoretically detrimental to my yoga practice, bodes well for you. Because I’m almost always thinking about food.

Mediterranean Chickpea Salad

1 can chickpeas, drained and rinsed

1/2 medium red onion, diced

1/2 cucumber, peeled and diced

2 cloves garlic, minced

10-15 grape tomatoes, halved

1/4 cup crumbled feta cheese

2 tbs olive oil

juice of 1/2 a lemon

1/2 tsp each dried oregano and parsley

salt and pepper to taste

This is pretty self explanatory. Drain, chop, mince, mix. Dress with the olive oil, lemon juice, and seasonings. This is best made at least 2 hours ahead of time, so that the flavors have time to blend.

It would be great as a side dish. I put some on a pita with sauteed shrimp for dinner one night, and tonight I had it over spinach as a salad. Healthy, colorful, delicious. Perfect for summer! Which should start right now.

Now I’ll spend my next vinyasa brainstorming something sweet.

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