Confession Time. I eat salad for lunch. Every. Day. I know it’s good for me, I know it’s part of my new years resolutions, abs are “made in the kitchen” all that… but guess what? I’m OVER it! I feel like I’ve been recycling the same five recipes again and again. Yesterday I could barely choke it down.  I need a Salad- intervention. I’m making it my mission to find and create some healthy (but more importantly) DELICIOUS salads that will satisfy but also make me feel great. And what kind of person would I be if I didn’t share them with you guys?!? Each week I will be posting a brand new recipe on the blog, so take that, Resolutions!

First and Foremost is my adaptation of Italian Panzanella Salad. Panzanella salad is usually Tomatoes, Fresh Herbs and Bread. I wanted to make it a little heartier and healthier, adding more greens, substituting whole grain bread and including chickpeas for some protein.

Ingredients:

• 8 Basil leaves, coarsely chopped
• 1 English cucumber
• 3 Garlic cloves, pressed
• 1 Small bunch Parsley, fresh
• 1/2 Red onion
• 1 14 oz package Cherry Tomatoes
• 1 can chickpeas, rinsed
• Loaf Ciabatta or Baguette (I used multigrain)
• 1 tbsp. Olive Oil