I’m really sick and tired of being the selfless one in this family.

I give until it HURTS.

And I ask for so little in return.

Then we have another discussion about why I don’t zoom in on anyone else in photos before declaring my favorites and that is just more than I can handle in a day.

Time: 30 minutes (prep + cooking) | Serves: 2-3

Ingredients:

• 6-8 dolmas, chopped up (I find mine at Trader Joe’s)
• 1 can of chickpeas, rinsed + drained
• 2-3 rainbow carrots, sliced in thin rounds
• 4-6 mini bell peppers, sliced thin
• 1/4 cup of kalamata olives, chopped
• 2 mini cucumbers, sliced thin
• 1/4 cup of dill, chopped
• Juice of 1 lemon
• 1/2 cup of olive oil
• S+P, to taste
• 4-6 cups of arugula, for serving

How to:

• Preheat oven to 400
• Arrange chickpeas + carrots on a lined baking sheet
• Drizzle with 1-2 tbsp. of olive oil + S+P, roast for 25 minutes, tossing once in the middle
• Meanwhile, combine lemon juice + remaining olive oil + dill + S+P, stir well
• Combine peppers + olives + cucumbers + pour dilly lemon dressing on top
• To serve, arrange some arugula on a plate + top with roasted chickpeas + carrots + marinated veggies + dolmas
• Snarf this baby down + then wash it down with the remaining dolmas in your can