I still can’t believe it’s August already. Well, I guess I can as July was spent in this strange haze of almost-stress, which in some ways is worse than being outright stressed out because half the time you can’t pinpoint why you’re living in a fog.
Anyway.
The end of this summer is shaping up to be all about simplicity. I’m recharging and that means I don’t really feel like doing anything complex. Or rather… any complex doings have to be for my absolute enjoyment. There’s no more doing things just because I feel like I have to, or overcomplicating any of my day-to-day activities. My brain is taking a much needed rest and I’m not about to do anything to disrupt that.
We’ve had a few mornings that feel nearly autumn-ish, which only helps to add to the simplistic vibes. As the sun warms the earth the afternoons feel considerably more like typical August. Evenings have been spent sitting in the grass on the hill, or in the hammock chair on the deck, drinking in all of the delicious golden light and soft, sweet breezes. Late summer is so lazy and I’m taking in as much of it as I can possibly hold.
This salad fits perfectly with all of the slow, lazy feelings circulating at the moment. It comes together in just a few minutes with very minimal effort. Perfect for a lazy afternoon of sitting in the sun and watching the clouds float by overhead. It’s a perfect combination of crunch, crisp, sweet and tangy, with plenty of the summer freshness I look for in every meal I eat this time of year.
Chickpea, Cucumber and Tomato Salad
Serves 2
1 can cooked chickpeas, drained
1 large cucumber, sliced into quarters
1 cup tomatoes, sliced
½ cup chopped walnuts, toasted
2 tbsp. tahini
1 tbsp. apple cider vinegar
1 tbsp. mustard
1 tsp. raw honey
Handful of fresh herbs, chopped
Salt and pepper, to taste
In a large salad bowl combine the tahini, apple cider vinegar, mustard, honey, chopped herbs, salt and pepper. Mix with a fork until smooth. Add the chickpeas, sliced cucumber and tomatoes, and the walnuts. Stir together until everything is evenly coated in the dressing.
Serve with a squeeze of fresh lime juice and avocado slices.
Much love,
Lane
