I just wrote a whole post and it was deleted by Ecto :(. I hate Ecto sometimes.

So I will just catch you up on the main points. Today, Anna and I ran 4.5 miles this morning in the cold sunshine before meeting Andrea for coffee and lots of fun chatting. We had a great time catching up and discussing blogs and future plans!

Then we stopped at the grocery store for a few things I had forgotten. Unpacking groceries was easy with this type of help!

We did laundry, made phone calls, played and read books before we set out to make dinner. On the menu for tonight was Moroccon Chickpea Salad with panko crusted orange roughy, asparagus and whole wheat couscous. Dinner was delish.

Anna actually ate everything on the plate (not this amount)! She LOVED the fish and the chickpea salad. She also loves asparagus.

First time trying fish: Yum!

This salad will become a regular this summer- it was inspired by my new Clean Eating magazine.

Moroccan Chickpea Salad

• 1 1/2 cans of chickpeas, drained and rinsed
• 1 can of kidney beans, drained and rinsed
• 1 cup of matchstick carrots
• 2 roma tomatoes, diced
• 1 (4oz.) container of reduced fat feta
• 2/3 cup of green onions, diced thin

• 3 T. lemon juice
• 2 T. EVOO
• 1 tsp. cumin
• pinch of crushed red pepper
• 1/4 cup of minced fresh mint
• 1/4 cup of minced fresh cilantro

1. Mix beans, chickpeas, carrots, tomatoes, feta and onions in a large bowl.
2. In a seperate bowl, make dressing by mixing the bottom 6 ingredients together.
3. Pour dressing over the veggies and mix well.
4. Store in the fridge – it’s even better if you let it sit before eating it so the flavors can meld.
5. Enjoy room temp. or cold!
6. Share with friends, babies and neighbors!

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