Chickpea Salad in a Spicy Citrus-Mustard Dressing

Each and every one of you absolutely rocks! Seriously, you guys are out of this world!

Yesterday’s post was difficult for me to publish. It made me feel both vulnerable and exposed. It had just been sitting in my drafts begging to be posted for the world to see—yet it took me a while to gather up the courage.

As usual, you guys responded with love, support, and amazing comments. This, my friends, is why I love blogging. How often do you find such an amazing group of people who have the ability to set your mind at ease when you’re discussing even the most difficult of topics? Not every day, that’s for sure.

Thank you from the bottom of my heart. <3

Also, I got a few great questions in regards to weight loss—so stay tuned for a Q&A!


I’m a habitual meal-packer—it’s how I stay on track. Depending on the day of the week, my lunchbox is either half-full or jam-packed. Today, it’s jam-packed.

Tower of food to feed my face from 9-5.

Lets start from the top and work our way down (saving the best for last).

Amazing Grass Lemon Lime Energy GREENSuperfood. This will {hopefully} serve as an afternoon pick-me-up to fuel tonight’s work out—it is a high energy infusion after all! I’ve never had this flavor, but my hopes are high since I love lemon-lime!

Next up.

Raw, unsalted almonds + carrot sticks. I realized something pivotal this past week—I like regular-sized carrots way better than baby carrots. Riveting, I know.

But really, they not only stay fresher longer—but they also taste better! I don’t know why—but it’s true! Plus, I bought the 5 lb. bag from Costco—so I kind of have to love them, right?

Next in line—breakfast.

Peanut flour raw oats + banana.

Basically, I throw all the ingredients in the bowl and then I add some unsweetened almond milk and a sliced banana to them in the morning!

In the bowl:

  • 1/4 C. uncooked old-fashioned oats
  • 1 T. chia seeds
  • 1/4 C. peanut flour
  • 1 scoop vanilla protein powder (Sun Warrior)
  • cinnamon

Easy and delicious.

And finally, the meal I’m most excited to eat—lunch.

Chickpea Salad in a Spicy Citrus-Mustard Dressing


  • 1 can chickpeas (rinsed and drained)
  • 1 C. mini sweet peppers (chopped)
  • 1/2 C. edamame

Spicy Citrus-Mustard Dressing

  • juice of 1/2 of a lemon
  • juice of 1/2 of an orange
  • 1 T. apple cider vinegar
  • 1 T. olive oil
  • 1 T. spicy mustard
  • stevia
  • salt + pepper to taste

Blend and pour!

I tossed the ingredients together and served it over a bed of spinach! I’m certain the leftovers will be even better once the veggies and chickpeas soak up the dressing!

I think it’s safe to say that lunch time may come a little early today!

Have a great day guys! Well, how could you not? It’s almost the weekend!

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