Thursday, August 25, 2011
Greek Salad with chickpeas
As I said in yesterdays post, my salad yesterday tasted really good. So I thought today I'd share a picture of it (because it's also pretty) and the recipe.
Because my plan for this salad is to make a big bowl and eat it for lunch or with dinner for several days I keep some parts separate so that my lettuce doesn't wilt and the salad stays fresh longer. My roommate insisted awhile back that we have a lettuce spinner, I really didn't believe that it would make a difference but it seriously does help keep the lettuce from wilting when we make big salads like this. She also insists that we keep old glass jars ("in case we need them"), which I am finding to be quiet helpful as I was able to make a batch of the dressing ahead of time and store it in one of those glass jars.
The Salad Part - this part I make in a big bowl
1 head of Romaine lettuce, washed, spun dry, and torn/chopped
1 red onion, chopped
1 English cucumber, chopped
2 tomatoes, chopped
8 tablespoons EVOO
1 lemon, juiced
1 teaspoon dried oregano
Ground black pepper to taste
Putting It All Together - this part I do either in the morning or right before I'm going to eat the salad
2 cups Salad Mix
2 tablespoons crumbled feta cheese
1/4 cup chickpeas, washed and drained
1.5 tablespoons dressing
Simple, fresh, delicious, and healthy. The chickpeas and feta add not only texture but also protein and fiber to the salad making it so I don't end up hungry soon after eating.