Wednesday, March 30, 2016


We just started doing Blue Apron, which means perfect and delicious dinner portions for two!  Unfortunately, it also means no easy tupperware of leftovers for lunch at work the next day.  People pack sandwiches for lunch I guess, but that seems like a boring idea.  A stuffed pita bursting with turkey, cucumber and hummus sounds like a lunch I'd look forward to!  But it needs a side.  A bag of chips?  Some sad baby carrots?  Gogurt?  No.  A SALAD?  YES!  This chickpea salad can be a side, a snack or even a meal.

First, make your dressing.  Use the container you're going to use to store the salad in the fridge so you don't have any dishes to wash.  I combined equal parts extra virgin olive oil and red wine vinegar.  Then some generous dashes of oregano and a big squeeze of lemon.  Whisk it up!  Then, drain and rinse a can of garbanzo beans and add to the bowl.  Dice some cucumber and jarred roasted red peppers and toss them in.  Finally, crumble some feta!!!  It tastes better if you buy it and break it apart yourself instead of buying the already crumbled kind.  I used tomato and basil flavored feta.  You could even use plain and add some more seasonings to the salad, if you'd like.

Ingredients are rough estimates, you can adjust to your preference.


2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon dried oregano
2 tablespoons lemon juice

1 can garbanzo beans, drained and rinsed
2 snacking sized cucumbers, or 1 small cucumber, diced
4 ounces roasted red peppers, diced
3 ounces tomato basil (or plain) feta, crumbled
Salt to taste

Whisk together dressing ingredients.  Add salad ingredients and mix well.  Chill for at least two hours before consuming, or overnight for maximum flavor.

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