Sping is almost here!

This is my favorite time of year.  Everyone starts coming out more, the walking paths suddenly aren't so lonely anymore, and finally fresh produce is at its peak once again!  With warm weather approaching, I thought I would look for some healthy side dishes.  A question I am asked every year around Spring and Summer is "What can I bring to a cookout that is still a clean food?"  I found two salads in the March issue of Clean Eating that will be perfect for any group you are getting together with.  Even those who aren't used to a "Clean" way of eating will love both of these! 

SIDE ITEM 1: MOROCCAN CHICKPEA SALAD  serves 6 (this one was my favorite)
*Chickpeas are a great source of protein, so this salad is hearty enough to eat as a complete meal on its own for those who are vegetarians. 
Ingredients:
3 tbsp olive oil
2 tbsp fresh lemon juice
2 tsp. cumin
sea salt and ground pepper
dash cayenne pepper
3 cups BPA free canned chickpeas drained and rinsed
1 large carrot, peeled and cut into thin slices
3 green onion thinly sliced
2 plum tomatoes, diced
1 red bell pepper, diced
1\4 cup of cilantro
1\2 cup low fat feta
In a small bowl, whisk  together oil, lemon juice, cumin, salt, pepper, and cayenne.
In a large bowl, combine chickpeas, carrot, onions, tomatoes, red pepper, cilantro, and feta.
Pour lemon dressing over chickpea mixture and toss to combine. 
*Can be served right away or refrigerate for 24 hours. 

SIDE ITEM 2: MEDITERRANEAN VEGETABLE, WHITE BEAN AND FETA PENNE (serves 6)
Ingredients:
6 oz whole wheat pasta
1 cup canned BPA free white beans rinsed and drained
2 med. tomatoes, chopped
4 cloves garlic, minced
1 tsp. balsamic vinegar
1 tsp. dried basil
1\4 tsp red pepper flakes
1\4 tsp sea salt
2 tbsp olive oil
1 med. zucchini cut lengthwise then into 2 inch pieces
1 med. green pepper cut into strips then 2 inch pieces
1\2 tsp dried rosemary
1 cup low fat feta
Cook penne according to the box.  Add beans last few min. of cooking.  In a med. bowl mix tomatoes, garlic, vinegar, basil,, pepper flakes, set aside.
Heat 1 tsp oil in large skillet on med-high heat.  Add zucchini and bell pepper cook until edges are brown.  Stir in tomatoe mixture and drizzle with remaining oil.  cover and keep warm. 
Drain penne-bean mixture, place in a serving bowl, sprinkle with rosemary and 1\2 the feta. Spoon zucchini mixture over top and finish with remaining feta.