roasted chickpeas, dressing, + cuteness

I had a lunch date yesterday.

And now you’re going to relive it with me.

Salad buffet – So fun, so easy, so delicious.  Unless of course your guest hates vegetables.  Luckily, both of my guests love their veggies.

Maple Roasted Chickpeas – Make them riiight now.  Or tomorrow.  But soon.  These are my favorite roasted chickpeas to date! 

Print this!

Maple Roasted Chickpeas

vegan // gluten-free

  • 1 cup chickpeas
  • 1/2 Tablespoon extra virgin coconut oil, melted
  • 2 teaspoon maple syrup
  • 1/4 teaspoon salt
  • 1/8 – 1/4 teaspoon cayenne [opt]
  1. Preheat your oven to 400 degrees.
  2. Place all ingredients on a baking sheet and mix around until the chickpeas are evenly coated.
  3. Bake for 20-25min until golden brown [or darker if preferred].

notes: You can sub any high heat oil instead of coconut, but the coconut does add a little nuttiness to the flavor.

Sweet + Spicy.  Just how I like it.

Katie + her adorable daughter were my lovely guests.  Katie was trying out my little photography spot and couldn’t believe that’s where I take all my photos.  It’s literally crammed in between our kitchen table, a window, and a huge vertical bike rack.

Kombucha Frostie – Come again?  Uh yah, you heard me right.  The amazingly creative Gena, came up with this winner of a recipe.  You take a Kombucha [homemade or store bought] and blend it with banana, frozen fruit, and a little lime juice and then you have the most delicious smoothie-frostie-slushy drink you’ve ever tasted.

I could not get over how refreshing + flavorful these were.  Definitely going to be on repeat all summer long. 

[gingerberry kombucha, banana, blackberries, and lime juice]

The youngest foodie I’ve ever met – This girl has good taste.  She munched on everything in her mom’s salad bowl while we talked non-stop. 

Can’t handle the cuteness.  The dogs were a fan of Adrienne as well, as she left them quite a few tasty surprises on the floor.

Salad dressing!  Another to add to the recipe collection. 

Print this!

Maple Vinaigrette

vegan // gluten-free

  • 6 Tablespoons sunflower oil
  • 4 Tablespoons apple cider vinegar
  • 1 Tablespoon maple syrup
  • 1/2 Tablespoon garlic, minced
  • 1 teaspoon brown mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  1. Blend on high until well combined.
  2. Keep in a sealed container in the fridge for up to 1 week.

notes: Sub extra virgin olive oil, almond oil, walnut oil, etc. for the sunflower oil if needed.

Blueberry Pecan Cornbread – I have a feeling this is going to be made weekly.

Foodie face!

Dakota is like static cling to babies.  It’s quite adorable.  Luckily, neither Baby A or Katie minded.

Walks around the neighborhood.  Always more fun with friends.

Peek-a-boo!  The cutest thing I ever did see.

A glowing mama + her happy little girl.  Truly a joy to be around them both.  You can see the love instantly.  Just take a look for yourself!

What did I tell ya??  So much love!

A sunset bike ride with Chris was the icing on the cake to this already fabulous day.

Now go make those chickpeas + dressing and have a relaxing weekend.