While its still pretty cold here in Pittsburgh, I am mentally past comfort foods and ready for backyard grilling and parties. I’ve found myself lately dreaming of summer salads. You know the salads that were made for lazy Sunday afternoons on a friend’s deck with a hotdog and beer. So despite the 50 degree rainy day, I made this chickpea, cucumber and tomato salad using fresh chives from my garden. (side note: chives apparently will survive a harsh Pittsburgh winter) The tangy lemon and dijon dressing bring together the fresh flavors perfectly and the feta offers pops of salty goodness.
Another plus? The heartier ingredients in the salad hold up over time, which makes it a perfect recipe to throw together on Sunday for weekday lunches. I plan to serve this as a side with grilled chicken and eat the leftovers for lunch at work throughout the week. This is also good stuffed in a pita with some yogurt!
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon dijon mustard
1 tablespoon chives, finely chopped
1 can chickpeas, rinsed and drained
2 cups tomatoes, chopped
2 cups cucumber, chopped
2 cups kale, chopped
1/2 cup feta cheese, crumbled
1 cup cooked quinoa (about 1/2 cup dry)
sat & pepper to taste
Begin by whisking the lemon juice, olive oil, dijon mustard and chives in the bottom of a large mixing bowl.
Add all remaining ingredients and toss to coat in the dressing. Salt and pepper to taste. Allow the salad sit for at least an hour to let the ingredients soak up the lemon dressing.