It’s the end of our trip, so we pulled together a salad and made some road food at the same time. We roasted 2 cans of chick peas with some grapeseed oil and sea salt, while simultaneously roasting the last of our veggies – a zucchini, yellow squash, cherry tomatoes and an onion tossed first in grapeseed oil, sea salt and Italian herbs.
Next we topped our salad with warm roasted veggies, some pine nut hummus, a scoop of still warm, slightly crispy chickpeas, our last avocado and some olive oil and vinegar dressing. Our best salad yet! And we used up most of our leftovers.
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