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September 5, 2014
As much variety as they entail, the truth is that salads can sometimes feel boring. Which, of course, drives us posthaste to a bevy of other not-so-good-for-us foods that seem much sexier.
But a Greek chopped salad with cumin-fried chickpeas, mint, heirloom tomato, cucumber and feta? Anything but boring. Pinky swear.
Ingredients
- salad greens of choice I like chopped romaine
- 3- inch piece cucumber chopped
- ½ small heirloom tomato chopped
- 5-7 kalamata or other black greek olives pitted and sliced
- ¼ cup crumbled feta
- 1 cup cooked chickpeas
- 2 Tbsp . olive oil + more for dressing
- ½ tsp . salt
- 1 1/2 tsp . powdered cumin
- balsamic vinegar
- 2 Tbsp . chopped fresh mint leaves
- fresh ground pepper
Instructions
- Wash lettuce and chop into pieces as small as desired. Plate, and top with cucumber and feta.
- In a medium frying pan, heat 2 Tbsp. olive oil on medium high heat. Add ground cumin and salt, then chickpeas. Stir continuously for 5 minutes, then let cook another 3 minutes, shaking occasionally. They should be popping and browning when they’re done. Remove from heat and let sit a few minutes.
- Sprinkle chickpeas on top of salad, and top with mint. Drizzle with olive oil and balsamic vinegar, adding fresh ground pepper as desired.
- Serve with olive-oil grilled flatbread, cooked in the chickpea pan (I love store-bought pita or naan, don’t hate). Yum!
