When you have food sensitivities you must have a plan. I just received a summons for jury duty. If I am chosen I need a plan to where and what I am going to eat. I don’t want to have to focus on food when I need to be focused on something else. I decided to make a bowl of Greek Salad. It keeps well and you can take it along like picnic food. It tastes best at room temperature.
You can remove the papery skin of the chickpeas or not. I like to rinse the can of chickpeas and pour them into a half-sheet pan. Just lightly run your hand over them, give them a slight pinch, and the skin will come loose. You don’t have to do this, but I think the mouth-feel is better and they are a little more digestible.
The addition of feta just kicks up the flavor so much. I have to admit I don’t necessarily like the smell of feta until it hits the vinegar, but after that I am in love.
When I am using raw onion I like to give the diced onion an ice bath. It takes that bite off the rawness and they stay all crisp. It is your choice.
I like to use cured lemon in my salads. It just boosts the flavor, but if you don’t have cured lemons use fresh lemon juice.
The salad stands on its own, but if you want to grill a chicken breast or a lamb kabob to serve over along side you have some heavy-duty protein going on.
I think it is great for lunch. Packed in a mason jar and it is an easy, portable lunch. Don’t forget to tie a spoon or fork to the jar. I used a rubber band. It is wonderful at room temperature, and ideal for when you are in jury duty….
Say a little prayer that if I am chosen that I am judicious.
- 2 ripe tomatoes, seeded, cored, and diced
- 2 Persian cucumbers, halved lengthwise, pull a spoon down the center to deseed.
- 1 can or jar (12 to 16 ounces) chickpeas, rinsed and drained
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chiffonade fresh basil leaves
- 2 tablespoons of cured lemon – if you do not have cured lemons use lemon juice.
- 2 garlic clove – finely minced
- 6 tablespoon good olive oil
- 2 tablespoon red wine vinegar
- Kosher salt and freshly ground black pepper
- 4ounces good feta cheese – cut into cubes
- Mise en place ~ Gather ingredients
- Dice cucumber, tomato, and chickpeas in a large salad bowl and toss to combine.
- In a measuring cup or jar, whisk or shake together the vinegar, garlic, salt and pepper to taste.
- Dice the red onion; rinse in ice bath, then drain and add to vinaigrette.
- Add in the olive oil; whisk or shake.
- Pour over the vegetables; toss gently to coat all the vegetables.
- Add the minced cured lemons and the feta; toss gently.
- Add the parsley and basil.
- Taste and adjust the seasoning.
Dice the vegetables all the same size. I like them to be the same size as the chickpeas.
I am taking this to