Sunday, August 25, 2013

Delicious Summer Lunch Salad

I've been having a lot of legume-based salads for lunch this summer, and today's was my hands-down favorite.  It's an adapted version of a chickpea salad that appears in Terry Walters, Clean Food.

Put together in large bowl:
3 cups cooked chickpeas (2 cans, drained and rinsed)
about 3 cups cherry tomatoes, halved (or quartered if large)
4 scallions, chopped
1/2 to 1 small cucumber, seeds removed and chopped into sm cubes
1 sm-med avocado, pitted, peeled, and cut into small cubes

1 small garlic clove, minced or pressed
1 large bunch of cilantro (cut off stems), rinsed
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
salt and pepper to taste

Put all dressing ingredients into a food processor and blend.  You might have to scrape down the sides a couple of times.

Pour dressing over salad ingredients and toss gently to coat.

What does summer taste like to you?

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