Summer salad for breakfast, two days in a row



Written by Rae

Today we made the same thing for breakfast as we made yesterday:  a summer salad, bruschetta style.  We used chickpeas, roasted eggplant, tomatoes, rehydrated golden raisins, and yellow pepper.  We seasoned it with garlic, cilantro, flat leaf parsley and a balsamic vinaigrette made with honey; and we ate it with toasted butter baguettes.  It was delicious, which is why we ate it for two days in a row!  Although, the day before, we used black beans instead of chickpeas – and there was also lettuce and no eggplant.

It took only 10-15 minutes to prepare, and is basically a freestyle salad that anyone could throw together with the stuff found leftover in their fridge.



Here is another version we made of the same salad!  We used pineapple and black beans in this one, and ate it with ham and cheese baguette.

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