Happy, happy hump day!

Since I didn’t photograph many of my meals this week (and don’t want to bore you to death), I’m sharing a simple-but-satisfying recipe that takes advantage of the remnants of summer produce.

The idea came to me as I discovered a single nectarine and half a package of goat cheese in the refrigerator.

Spinach is my favorite salad base, but feel free to use arugula, mesclun, or any other greens you desire.

The sweet and salty chickpeas amp up the protein and add texture, and the salad comes together with creamy goat cheese and a basic balsamic vinaigrette.

Nectarine, Goat Cheese, and Honey-Cinnamon Roasted Chickpea Salad

serves 2

Ingredients

• 1 package baby spinach (or greens of choice)
• 1 large nectarine, sliced
• goat cheese (as little or as much as you like)
• 1 can chickpeas, drained, rinsed, and dried
• 1 Tbsp honey
• ½ Tbsp olive oil
• cinnamon, nutmeg, and sea salt, to taste
• 3 Tbsp extra virgin olive oil
• 2 Tbsp balsamic vinegar
• 1 tsp honey
• salt and pepper, to taste

Directions

1. To roast the chickpeas, pre-heat oven to 375°; on a baking sheet covered in parchment or a silicon baking sheet, spread the chickpeas and cook for 30 to 40 minutes (until crisp).
2. In a small bowl, mix the olive oil, honey, cinnamon, nutmeg, and sea salt. After the chickpeas are cooked, toss them (while warm) in the mixture. Place back into the oven for 5-10 minutes to caramelize. Set aside.
3. To make the dressing, add the extra virgin olive oil, balsamic vinegar, honey, salt, and pepper to a small jar (with lid) or a small bowl; shake (or whisk) until well-combined.
4. To assemble the salad, place spinach onto 2 plates. Top with sliced nectarine, goat cheese, chickpeas, and vinaigrette.

Mark and I really enjoyed this salad, and we both thought the roasted chickpeas would be a perfect snack on their own.

So, that’s What I Ate Wednesday Monday for dinner. Go satisfy your inner food voyeur at Peas and Crayons and see what everybody else has been putting in their bellies.