I have not been grocery shopping as much as I used too which has been a good thing. It has forced me to try and use items around our house and get creative. Sunday night we grilled chicken and I tossed together this salad as our side dish. I just used all the veggies and herbs I had on hand and it turned out fantastic! The herbs and tangy lemon viniagrette give this salad mad flavor! So many different textures and flavors make this salad a real winner. It was perfect paired with our chicken we grilled. Enjoy!
H E R B Y C H I C K P E A S A L A D
1 can chickpeas drained and rinsed
2 small baby cucumbers diced
1 spring onion sliced (or red onion)
1 orange bell pepper diced
4 hearts of palm sliced
handful cherry tomatoes halved
feta cheese
1 tablespoon chopped parsley
1 tablespoon chopped basil
1 tablespoon chopped dill
1 tablespoon chopped chives
D R E S S I N G
1/4 cup olive oil
juice of one lemon
1 tablespoon dijon mustard
2-3 tablespoons red wine vinegar
salt and pepper
shake or whisk together
Assemble all veggies in a bowl and toss together. Then drizzle and mix with dressing. Best served room temperature.
Sounds and looks delish! I have an order from a local produce company coming tomorrow and plan on trying this out. I will prob. use greek dressing instead! Thanks for the idea!
I used a different dressing (my favorite creamy italian) and added chopped romaine. It was delish! The combo of veggies and seasonings was wonderful! I find so much goodness in your posts and recipes. Thank you!