I’ll admit it. I’m a salad lover. Always have been, always will be. Even as a child, I loved me some veggies. I consider myself lucky that I actually enjoy foods that are so healthy and so necessary to maintain a healthy lifestyle. I really hope my future spawn inherit my salad-lovin’ genes and not their dad’s McRib lovin’ genes.
I interrupt this regularly scheduled post for a public service announcement from Lloyd: the Italian Chicken Sandwich is back at Burger King.
Like I was saying, I hope our kids inherit my salad-lovin’ genes.
I’m usually a salad traditionalist: lots of greens, extra grape tomatoes, and whatever other rouge veggies are hanging around my fridge. I typically top it with some grilled chicken, or pair it with a soup or sandwich.
5 days a week, folks.
But, eating well is important to me. Although I abide by the “everything in moderation” rule of thumb, it’s imperative that I get all the vitamins and nutrients my body needs on a regular basis.
And, well, moderation to Lloyd means he only eats at McDonald’s twice a week, not five.
But even Lloyd will eat my salads when I mix it up a bit.
Thanks to my favorite time suck, Pinterest, I’ve been able to glean some salad inspiration that ain’t so traditional.
My one requirement for eating salad is that it still needs to be mostly healthy. I could top my lettuce with deliciousness in the form of bacon, croutons, or creamy dressing, but then I defeat the purpose of eating a salad. What I’m getting at is that salads can be both delicious and healthy.
Cucumber and Tomato Salad with Marinated Chickpeas, Feta, and Basil
Inspired by Kalyn’s Kitchen, as seen on Pinterest
1 can chickpeas, rinsed and drained well
2 tbsp balsamic vinegar
3 tbsp olive oil
1 1/2 C diced cucumbers
1 1/2 C diced tomatoes, drained well
1/2 C chopped basil
salt and pepper, to taste
1/2 C feta cheese
Rinse chickpeas well and pat dry.
Next, whisk together olive oil and balsamic vinegar. Cover chickpeas with mixture and allow to marinate 4 hours, or overnight.
Prepare vegetables and basil. Drain chickpeas.
Combine all ingredients, adding salt and pepper to taste.
Top with crumbled feta for serving.
This salad is a welcome deviation from the norm. It’s cool and refreshing with a bit of Mediterranean flair from the basil and feta. The chickpeas keep this salad high in fiber and protein. It’s as a great as a meatless main dish, or served on the side. Of course, you could pile this on top of your usual leafy greens, and it would be delicious. This takes minutes to prepare and stays fresh for about 5 days in the fridge.