I’m Ashley, and I started this blog to share my favorite vegetarian recipes that are quick, simple, and made with ingredients you probably already have in your kitchen—or at least won’t need to hunt down at a specialty grocery store.
I’ve been a vegetarian for almost 20 years, and along the way, I’ve learned how to keep plant-based meals simple, satisfying, and full of flavor. Honestly, I’ve often found it frustrating how overly complicated so many vegetarian and plant-based recipes can be. That’s why I focus on approachable, everyday meals. Whether you’re a lifelong vegetarian, exploring Meatless Mondays, or just looking to eat a little more plant-based, you’re in the right place!
I live in Oregon with my husband, Tony, and our two cats, Felix and Party Boy. In just a few short weeks, we’ll be welcoming a new addition to the family—I’m currently 36 weeks pregnant (and very ready to not be pregnant anymore!).
Let’s start with something easy, quick, and delicious—my favorite chickpea salad! You can also visit the full recipe page here.
Simple Mediterranean Chickpea Salad
A quick, fresh chickpea salad packed with feta, lemon, and herbs – perfect for meal prep or a light dinner.
Serves: 6
Prep Time: 15 minutes
Total Time: 15 minutes
Ingredients:
- 2 cans chickpeas, drained and rinsed
- 1 large cucumber, diced
- 2 medium tomatoes, chopped (or 1 cup cherry tomatoes, halved)
- 1/2 small red onion, diced
- 1/2 cup crumbled feta cheese
- 1/4 cup kalamata olives
- 3 tbsp olive oil
- 1-2 tbsp red wine vinegar
- Juice of 1 whole lemon
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped or torn
- Salt & pepper, to taste
Instructions:
- In a large bowl, combine the chickpeas, cucumber, tomatoes, red onion, feta, olives, parsley, and basil.
- Drizzle with olive oil, red wine vinegar, and fresh lemon juice.
- Season generously with salt and pepper.
- Toss everything together until evenly mixed and coated.
- Serve immediately or refrigerate for up to 3 days.
- Enjoy as-is, stuffed in a pita, or over a bed of greens.
