summertime means making as many meals as you can that require the smallest amount of effort possible. super bonus points if you don't even need to switch on the oven to get a healthy and delicious meal on the table!
i love a simple, slightly salty, filling dinner like this greek chickpea salad and i always have a can
(or 4) of chickpeas in the fridge to be used for-
roasting with olive oil, s+p, and cumin
greek chickpea salads
tossing on green salads
i was so happy to find some locally made feta, from orland farmstead creamery, at s & s produce. i but local whenever possible and so i'm always so pleased to stumble upon new products. they practice small-herd dairy farming and their cows are grass-fed. always a good thing!
greek chickpea salad
makes 6(ish) servings
1 can organic chickpeas, rinsed well and drained
1/4 red onion, slivered
1 cup cherry tomatoes
1/4 cup fresh parley, chopped
1/2 cucumber, sliced into lovely little half moons
1/4 red bell pepper, seeds and ribs removed, sliced and diced
1/4 cup orland farmstead creamery feta
handful of salty, briny kalamata olives
lemon vinaigrette dressing
4 T freshly squeezed lemon juice
1 tsp lemon zest (optional. i like it extra lemony!)
1/2 cup olive oil
1/4 tsp salt
pepper (couple turns of the grinder)
1/2 tsp dried greek oregano
1 T shallot, diced super tiny
drizzle of honey
for the vinaigrette, just put all the ingredients in a small jar and shake well or whisk together in a small bowl. taste and adjust seasonings as desired.
mix all the salad ingredients together then pour lemon oregano vinaigrette over it and combine.
i find this salad is best when all the flavors get to mingle in the fridge for at least a couple hours, and it is even tastier the next day. delicious as is, tossed with some cooked orzo or fusilli, or on a bed of organic spring greens.
feeling carnivorous? add some chicken!