This is more of a summer recipe, but I wanted to try and make something easy and healthy for lunches that I can make in advance. You can add meat to make it more substantial, but I find it doesn't need it. You can use this recipe for a potluck or as a side dish to a dinner as well. This makes 4-5 generous servings.
Ingredients:
2 cans of chickpeas, drained and rinsed
1 1/2 cups kale (You can use any greens, but the kale lasts longer once the dressing is on. I'm not normally fond of kale but it works well in this recipe.)
1 1/2 cups chopped cucumber
1 large red bell pepper
1 medium shallot (they're milder than onion for salad)
1/2 cup crumbled feta cheese (parmesan works too!)
3/4 cup parsley (yes it's a lot but it's so good!)
Dressing Ingredients:
zest and juice of 1 lemon
salt/pepper to taste
2 garlic cloves finely grated
3/4 cup olive oil
Instructions:
1) Chop all the vegetables into 3/4" pieces (I finely diced the shallots) and place in a large bowl
2) Add the parsley, feta, and chickpeas, stir together
3) For the dressing, grate the garlic in a separate small bowl then add the lemon juice on the garlic (the acid will make the garlic milder). Whisk in the remaining dressing ingredients, pour over the salad, and mix well. Adjust seasonings to your liking but this will get better once it sits/marinates. Stores up to 4 days in the fridge.
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