Chick Pea Salad

This past weekend, I worked late, didn't prepare even mentally what to make for dinner.  My husband suggested going out, but I really just wanted to stay in.  So, I made this salad easily and quickly, mostly from items I had in the house.  As my husband said - definitely, a keeper!

2 cans chick peas - rinsed and drained
1 small red onion - chopped
4 stalks of celery - chopped (add more or less to taste)
2 garlic gloves - peeled and minced
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 Tablespoons red wine vinegar or apple cider vinegar
3 Tablespoons extra virgin olive oil
salt and pepper

In a large bowl, add the first 4 ingredients.  Then 'sprinkle' on the red pepper flakes, oregano and basil.  Add the vinegar and olive oil.  Toss to mix!  PLEASE taste before adding any salt.  Remember the chick peas were canned with salt, so you may just need to add pepper!

I enjoyed this for dinner, but it is also a wonderful side dish!  Enjoy!

Chopped Salad

Made this for dinner last night.  Definately a staple in our dinner rotations!  Yes, there is a bit of chopping, but the more you do it, the better you will be and it really isn't hard.  Make it your own, add more fresh veggies or delete some you do not like!

Chopped Salad

Romaine Lettuce I use 2 smaller organic heads– chopped

cucumber-peeler, seeded and chopped or I use the english cucumber and leave the skin on

small red onion, or a piece of of larger one-chopped

1/2 cup frozen sweet corn-defrost -i dump in a strainer with the peas and just run water through it then add to the salad

1/2 cup frozen peas-defrost-see above

radishes-my new love...chopped

3 ribs of celery-chopped

1 tomatoes-seeded and chopped

1/3 of a large roasted red pepper-chopped-I roast my own and freeze in a ziploc bag, and use as needed

can of  chick peas-drain and rinse

 feta cheese optional

Dressing:

In the bottom large bowl in which you will build your salad add 1/2 teaspoon honey, 1/2 teaspoon dijon mustard.  Whisk in 1/4 cup red wine vinegar.  Slowly pour in 1/3 cup extra virgin olive oil*  whisking to emulsify.  

Add veggies....toss....enjoy!!!!

 *  Just learned look for your olive oil to be cold pressed which means in the making it was not heated.