Summer means Salad. Cold, hot, spicy, filling, and light. You name it; I will be making that type of salad this summer. The possibilities are endless and, as I have grown up, my love for salad has grown with me.
I once used to despise lettuce, and if I was forced to try three bites as a child, I would refuse to use any type of dressing or toppings. Now, salads are what I look forward to eating and creating while in the kitchen. For me, salad does not just mean lettuce, some toppings, and a dressing. A salad can have a grain base, be hot, and even have no lettuce at all.
One salad that holds a special place in my heart is my greek salad. It is simple, vibrant, fresh, and bursting with flavor. Despite its name, this salad contains no lettuce, just perfectly cut vegetables, a light vinaigrette, crunchy chickpeas, and of course, heaps of fresh feta.
Ingredients:
2 bell peppers, diced
1 large cucumber, diced
1 cup grape tomatoes, halved
¼ cup red onion, diced
½ cup feta cheese
Roasted chickpeas
1 cup chickpeas
2 tbsp olive oil
½ teaspoon salt
1 teaspoon cumin
½ teaspoon paprika
¼ teaspoon pepper
Dressing
½ cup olive oil
3 tablespoons vinegar
½ juice of a lemon
2 tablespoons freshly chopped parsley
1 clove garlic, minced
Salt and pepper to taste
Instructions:
Preheat the oven to 400 degrees Fahrenheit. Drain the chickpeas, and coat them in olive oil and spices in a medium bowl. Transfer to a baking sheet, and bake for 15-20 minutes or until completely crunchy. While the chickpeas are baking in a large bowl, combine the peppers, cucumbers, tomatoes, and onion. In a separate bowl, whisk together the ingredients for the dressing. Then, pour the dressing over the vegetables and toss them together. Top with feta and the roasted chickpeas and enjoy. In order to keep leftover chickpeas crunchy, store salad leftovers separately.
Cover photo courtesy of Fork in the Kitchen
Gusto Journal 