Garden Salad

No lettuce here friends, well unless you want to decorate the plate with romaine leaves. This is a delicious and healthy meal on its own, even my husband who was skeptical as I prepared it, had two servings!

It’s super simple, use what you have in the garden and add a can of chickpeas, or fresh ones if you are lucky to get your hands on some. I only used a few items, because we’re keeping our fridge empty – all our vegetables are turning color and we’ll need the space. So feel free to use, cucumber, zucchini, any sort of tomatoes, parsley, multiple pepper colors, and even grated beets!

Garden Salad – serves 2
2 tablespoons freshly squeezed lemon juice
1 tablespoon olive oil
Kosher salt
1 15-oz can of chickpeas, rinsed
1 scallion, sliced
1/4 pepper, any color, diced
1/2 tomato, diced
1/4 red onion, thinly sliced
1/4 cup crumbled feta cheese

Whisk together lemon juice, olive oil, and season with salt.
Combine the remaining ingredients, mix well, and divide among plates.

If you have endive, you could serve this as a wonderful appetizer. Separate leaves, lay them on a plate, chop smaller inner leaves, add to salad. Mix well, and spoon chickpea salad into each leaf. No utensils necessary to enjoy!

Stay cool in the heat, and drink plenty of water!
Happy Cooking!


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