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 community of readers. The concept is super simple—each month, I choose a recipe. You make it, and you leave a comment on the recipe’s blog post. At the end of the month, I randomly select one winner to receive a prize.
I love the sense of community that comes from so many people cooking one recipe each month. We’re kicking off our April challenge today with our chickpea salad recipe, and I hope you’ll join in the fun. Here’s how it works:
Join the Love & Lemons Cooking Club
- Each month, I choose one seasonal recipe. Sign up for our email list so you’ll know as soon as I share each month’s recipe.
- Make that recipe during the month.
- Leave a comment on the challenge recipe’s blog post by the end of the month. This time, the deadline is April 30!
- For a bonus entry, send a picture of what you made to cookingclub@loveandlemons.com.
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
The Prize: A $100 Whole Foods Gift Card!
At the end of the month, I’ll randomly select a winner and share some of your photos. This time, we’re giving away a $100 Whole Foods gift card.
In addition, for every entry we receive, we’ll donate $1 to No Kid Hungry.
April’s Recipe: Chickpea Salad
This month’s recipe is my chickpea salad. Packed with 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 fridge for a couple of days if you make it ahead. Just wait to add the mint leaves until right before you eat!
I should also mention that this one is totally customizable with different herbs, veggies, or add-ins like feta cheese. Feel free to change it up, and let me know what variations you try in your entry. I can’t wait to hear!
Get the recipe:
Enter the April Challenge
Want to enter? Here’s what you need to do:
- Make my chickpea salad sometime in April.
- Comment on the chickpea salad blog post by April 30.
- For a bonus entry, send a photo of what you made to cookingclub@loveandlemons.com.
- For another bonus entry, post your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
- Sign up for our email list to find out about next month’s recipe!
I’ll randomly select a 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 meal prep breakfast or brunch for a crowd. Some fun variations you shared…
- Irais used broccoli instead of the peppers and spinach and added oregano, tarragon, onion powder, and sumac.
- Adrienne used sweet potatoes, bell peppers, and leeks.
- Kim used roasted root veggies instead of the potatoes.
- Melina doubled the spinach and added sliced Roma tomatoes and feta cheese on top for a Mediterranean twist.
- Kristin made mini breakfast tacos with the leftover casserole. (Ok—I’m doing this from now on!)
Thank you to everyone joined in! Here are some of your photos:
And congrats to our winner, Amy:
To Recap
Enter the April Cooking Club Challenge by…
- Making my chickpea salad recipe sometime in April.
- Leaving a comment on the chickpea salad blog post by April 30.
- Sending a picture of your salad to cookingclub@loveandlemons.com for a bonus entry.
- And for another bonus entry, posting your photo on Instagram, tagging @loveandlemons and #loveandlemonscookingclub.
Happy cooking!
