Join the Love & Lemons Cooking Club Challenge this month! It’s easy to enter and one lucky winner will receive a prize. Find all the details below.
Our Cooking Club is a fun way to celebrate the Love & Lemons reader community. The concept is super simple: every month I choose a recipe. You do it and leave a comment on the recipe blog post. At the end of the month, I randomly select a winner to receive a prize.
I love the sense of community that comes from so many people cooking a recipe each month. Today we start our April challenge with our chickpea salad recipe and I hope you’ll join the fun. This is how it works:
Join the Love & Lemons Cooking Club
- Each month, I choose a seasonal recipe. Sign up for our email list to know as soon as I share each month’s recipe.
- Make that recipe during the month.
- Leave a comment on the challenge recipe blog post before the end of the month. This time, the deadline is April 30!
- For an extra entry, send a photo of what you made to [email protected].
- For another bonus entry, post your photo to Instagram, tagging @amorandlemons and #loveandlemons cooking club.
The prize: a $100 Whole Foods gift card!
At the end of the month, I’ll select a random winner and share some of your photos. This time we give away a $100 Whole Foods gift card.
Plus, for every entry we receive, we’ll donate $1 to No Kid Hungry.
This month’s recipe is my chickpea salad. Full of tangy pickled onions, a bright lemon dressing, and fresh herbs, this hearty salad is my idea of ​​a perfect spring lunch. It keeps well in the refrigerator for a couple of days if you prepare it in advance. Just wait to add the mint leaves until right before eating!
I should also mention that this one is completely customizable with different herbs, vegetables, or add-ins like feta cheese. Feel free to change it and let me know what variations you try in your entry. I can’t wait to hear!
Get the recipe:
Participate in the April challenge
Would you like to come inside? This is what you should do:
- Make my chickpea salad sometime in April.
- Comment on the chickpea salad blog post by April 30.
- For an extra entry, send a photo of what you made to [email protected].
- For another bonus entry, post your photo to Instagram, tagging @amorandlemons and #loveandlemons cooking club.
- Sign up for our email list for next month’s recipe!
I’ll select a random winner and share some of your photos in early May.
Last month’s recipe
Last month, we made this breakfast casserole, which is a great breakfast or brunch meal prep for a crowd. Some fun variations you shared…
- Irais used broccoli instead of peppers and spinach and added oregano, tarragon, onion powder, and sumac.
- Adrienne used sweet potatoes, bell peppers, and leeks.
- Kim used roasted root vegetables instead of potatoes.
- Melina doubled the spinach and added sliced ​​Roma tomatoes and feta cheese on top for a Mediterranean touch.
- Kristin made mini breakfast tacos with leftover casserole. (Ok, I’ll do this from now on!)
Thanks to everyone who joined! Here are some of your photos:
And congratulations to our winner, Amy:
To recap
Take part in the April Cooking Club challenge…
- Making my chickpea salad recipe sometime in April.
- Leave a comment on the chickpea salad blog post by April 30.
- Send a photo of your salad to [email protected] for an additional entry.
- And for another bonus entry, post your photo on Instagram, tag @amorandlemons and #loveandlemons cooking club.
Happy cooking!
