It’s weird, like, I have all the time in the world right now.

Yet less motivation than ever to make healthy choices.

For a minute there, I was a real big workout guy. Lifting weights and exercising hardcore everyday. All before my work day began!

Now my lazy behind is snoozing until 7. I’m lucky if I get up, ride the lil stationary bike and go for a quick walk around the ‘hood. I’m just really taking this time of rest to a new level. Let’s not get started on diet, either. I’ve basically dubbed myself the quarantine snack queen. I found a box of graham crackers in the back of the pantry and just destroyed them. I’m a bottomless trash panda. I think I’m letting myself go because I really don’t plan to interact with humans or take photos for the foreseeable future? It’s kind of nice not to be totally consumed with my appearance for a change, though! Or just my general health and wellness.

I’m gonna fleek when my motivation returns right smack dab in the middle of bikini season.

 

 

Time: 45 minutes (prep + cooking) | Serves: 3-4

Ingredients:

• 1 can of chickpeas, rinsed + drained
• 1 pint of cherry tomatoes, rinsed + drained + halved
• 1 english cucumber, rinsed + quartered
• 1/2 a red onion, diced
• 1 yellow pepper, chopped
• 1 red pepper, chopped
• 1 green pepper, chopped
• 1/2 cup of kalamata olives, halved
• 2 tbsp. of olive oil
• Juice of 1 lemon
• 1 tsp. of garlic, minced
• S+P, to taste

How to:

• Preheat oven to 400
• Arrange chickpeas on a lined baking sheet + roast for 25 minutes, tossing once
• Remove + sprinkle with S+P
• Meanwhile, combine all veggies in a bowl + S+P
• Stir in chickpeas
• Meanwhile, combine olive oil + lemon juice + garlic + S+P
• Drizzle over salad
• Serve chilled
• Use any leftovers as toppings on a pizza like a daggum PRO

 

Adapted from here!