In the uncertainty of the current environment, food is something that gives us a sense of grounding. Perhaps that’s one reason why I’ve seen so many people baking breads, cakes, making hearty stews and pastas. I have been eating my share of treats and comfort foods, but now its important to also focus on clean, healthy and eating wholesome foods.
I was reminded of Spring by the lush greens, vegetables and fruits at the grocery store today. I was lucky to find some beautiful produce and a recipe started to develop in my head. Spring Chickpea Salad has a strong Mediterranean influence that I love, its fresh, vibrant and crisp, feels like a new beginning. And because many of us are in quarantine right now I’ve made this recipe with ingredients that are easy to find, readily available and perhaps already in your pantry.
I’m teamed up California Olive Ranch to bring you this recipe. As you’ve seen on my blog I love to create and support local produce, products and businesses. So I was excited to work with CA Olive Ranch, they produce oils that are great tasting, excellent quality at affordable prices and taste amazing.
This is a sponsored post but all opinions are mine.
INGREDIENTS
- 1 cup cooked chickpeas, 1can drained and rinsed, or freshly cooked
- 1 cup cannellini beans or any white beans
- 3 Persian cucumber, chopped, about 1-1/2 cups
- 1 small bunch radishes, thinly sliced about ½ cup
- 1 cup shredded Brussel Sprouts or green cabbage
- 1 cup baby/ cherry tomatoes slice in halves if large or leave whole if small ones
- ½ medium sized red onion, sliced
- 1 large or 2 small apples or oranges or your choice of fruit, chopped (grapes, blueberries also work well)
- 1/2 cup sun-dried tomatoes, drained, olive oil preserved preferred
- 1 cup pitted Kalamata olives and green olives sliced ( I like to mix it up)
- 1/2 cup freshly chopped mint, dill or basil leaves ( I like to use all three together)
- 1 cup freshly chopped parsley leaves
- For Dressing
- 3-4 tablespoons California Olive Ranch Cold Pressed Extra Virgin Olive oil
- 3-4 tbsps lemon juice
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon zaatar or dried oregano, preferably wild
- 1 garlic clove, minced
- Sea Salt and black pepper as needed
DIRECTIONS
- In a large salad bowl, mix the salad ingredients together chickpeas, chopped cucumber, baby tomatoes, sliced radishes, chopped apples, cabbage, olives, and fresh herbs.
- In a jar, add all the dressing ingredients extra virgin olive oil, lemon juice, minced garlic, salt and pepper, zaatar, chili flakes and spices.
- Drizzle the dressing over the salad and mix gentle to coat. Leave aside for 30 minutes before serving, or cover and refrigerate until ready to serve.
- When ready to serve, give the salad a quick mix and taste to adjust seas
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