Quinoa, Chickpea and Cranberry Salad with Feta

Three years ago I quit posting to this blog for two reasons. One, I was creatively burnt out and writing content and producing photography on a frequent basis became difficult. Two, I stopped eating sugar (*gasp*). And, when your blog is named Chic & Sugar, it’s sort of hard to just quit sugar.

Fast forward to a couple of months ago. I am 20-something weeks pregnant with my third child and I realize that my family is going from small to big. It’s funny how just one more kid can make you feel that way. Suddenly, I am picturing my kids all grown up, coming over to my house to celebrate various holidays with their families. And the thought of entertaining everyone makes me happy. And then I realize that even if I don’t eat that much sugar or many sweets, making food and hosting others makes me really happy.

So, long story short. I don’t eat a lot of sugar, but I like baking. What do I eat? Well, this quinoa, chickpea and cranbery salad is a perfect example of something that my husband would enjoy on a frequent basis. It’s an easy-to-make salad and the blend of flavors and textures is perfect.

A couple of herbs/veggies are thrown into this salad for some added flavor. I love using my herb scissors to easily cut them into the salad.

I added feta to this salad to give it a bit of a salty profile, but other cheeses could work here. Also, pistachios or walnuts could be thrown in for a little crunch.

This salad can be served warm, but I like it best when the ingredients have a chance to mingle in a bowl in the fridge for a little while.

While not the prettiest recipe you’ll find around here, it’s a nice break from the sugary treats (nevermind the dried cranberries!). Enjoy!