A couple weeks ago, Brian and I were menu planning.. had just about finished everything up when he asked the dreaded question.. "What's for lunch?" NOOO. I hate this question. I never have good lunch ideas. So we decide on a smoked chicken from the grocery store (that doesn't sound delish but I can use the chicken for Kate too) and then Brian says, "grab a salad."
All I can think is gross. I don't like salad. Nothing about cramming leaves in my mouth makes me happy. Nothing. So I start flipping through my Skinny Taste cookbook hoping something jumps out at me. TA-DA- this salad did. And it was so good. It was excellent. Brian also ate it the next day. We'll make it all summer! And I'll actually enjoy a salad.
Oh and before I forget-- all the fresh herbs were picked fresh from my yard. That's right, I haven't killed anything yet.
Ingredients:
2 garlic cloves
1T olive oil
3T fresh lemon juice
1/2 t kosher salt
2C canned chickpeas, rinsed and drained
1/4C chopped red onion
1C quartered grape or cherry tomatoes
1/2C chopped orange bell pepper
2T chopped fresh parsley
1/2t fresh oregano
1/4C kalamata olives, pitted and chopped
1 1/2C chopped cucumbers
1/3C crumbled feta cheese
Directions:
In a large bowl, combine the garlic, olive oil, lemon juice, and salt. Add the chickpeas, red onion, tomatoes, bell pepper, parsley, oregano and olives and toss well. For best results, let marinate a few hours or overnight in the fridge to allow the flavors to meld. (We didn't do this, ate it immediately and it was still good)
Just before serving, toss in the cucumbers and feta cheese.
Enjoy!
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