HEIRLOOM TOMATO AND CHICKPEA SALAD

i didn't intend for this to be a recipe post, i was just making lunch.  but when i saw how beautiful the plate looked i knew there was no way i couldn't share it with you!  there's few things sweeter in life than a perfectly ripe and heavenly heirloom tomato in the summer, am i right?  this dish is one that's SO simple, but with the freshest, highest quality ingredients it's absolutely rich in flavor.  and the best part, it can be thrown together in minutes, but the heartiness of the chickpeas make it a satisfying meal.  light, refreshing, healthy, delicious and quick: perfect for summer eating!  hope you love! xx- sarah  {more after the jump}

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my perfect lunch, as of late

this meal became a fast favorite for us- it's simple, tasty and makes us feel just a little bit fancy for some reason. as lou put it: "i'd order this in a restaurant". that statement describing a salad and coming from my husband says it all, really.  i also give you the amounts below just as a guideline. when i make this i am chopping and tossing things into the bowl with abandon rather than measuring things out- it's not something i think you can mess up!  hope you enjoy!  

the what

2 cups of cooked quinoa at room temperature or chilled (how to cook quinoa here)

1/4 c. chickpeas, drained and rinsed if canned

1/4 cup red onion, finely chopped 

1/3 cup tomato, chopped

1/4 cup rough chopped almonds (raw)

2 cups of wild arugula

rosemary sourdough toast

1/2 avocado, smashed

3-4 tablespoons of lemon juice

1 tablespoon of EVOO

1/2 tsp sea salt

1/2 tsp pepper

the how:

to make the dressing combine lemon juice, olive oil, salt, pepper in a small bowl and mix. taste to make sure you like and modify if it's too sour for your liking (add a little more olive oil if it is!)

in a large mixing bowl combine quinoa, chickpeas, red onion, tomato, almonds, and dressing. toss until everything is coated.  add arugula and mix thoroughly.

i prefer this to sit and chill in the fridge for a bit before serving. and then right before serving i squeeze a little more lemon juice and a little bit of sea salt on the individual bowls. mmmhhhmm. 

avocado toast is possibly the best thing to happen to me since these. all you need is rosemary sourdough toast, smashed avocado, chunky sea salt and black pepper. use all liberally.