Easy Cucumber and Chickpea Salad

Easy Cucumber and Chickpea Salad

This bright and crisp salad combines canned chickpeas with fresh cucumbers and feta and a tangy za'atar vinaigrette.

Author: uncomplicated chef

Prep Time10minutes mins

CourseSalad

Servings2

Equipment

• 1 Salad bowl

• 1 mason jar

Ingredients

Cucumber-Chickpea Salad

• ▢1 can chickpeas, drained and rinsed

• ▢2 cups cucumbers, sliced

• ▢1/2 red onion, sliced

• ▢2 tbsp fresh herbs, torn or sliced dill mint or parsley

• ▢2 tbsp feta cheese, crumbled

Za'atar Vinaigrette

• ▢1/4 cup olive oil

• ▢2 tbsp lemon juice

• ▢1 tsp Dijon mustard

• ▢1 tsp za'atar spice

• ▢salt and black pepper to taste

Get Recipe Ingredients

Instructions

• ▢

  Make sure your chickpeas are drained and dry. Add them to a bowl with the cucumber and onions.

• ▢

  Toss to combine.

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  Sprinkle the herbs and feta cheese over the top of the salad.

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  Add all of the ingredients for the vinaigrette to a mason jar and shake to combine.

• ▢

  Pour the dressing over the salad.

• ▢

  Toss to evenly coat.

Chimichurri Sauce

Chimichurri Sauce

This easy recipe is my version of Argentinian chimichurri, a tangy sauce made with fresh herbs, garlic, olive oil, and vinegar. Drizzle it over roasted veggies, use it as a salad dressing, or toss it with any cooked grain for a vibrant pop of flavor.

Ingredients

• ⅓ cup extra-virgin olive oil

• 2 tablespoons white wine vinegar

• 1 garlic clove, minced

• ½ teaspoon sea salt

• ¼ teaspoon dried oregano

• ¼ teaspoon red pepper flakes

• ¼ teaspoon smoked paprika

• ½ cup finely chopped fresh flat-leaf parsley, (from about 1 bunch of parsley, coarse stems removed)

Instructions

• In a small bowl, whisk together the olive oil, vinegar, garlic, salt, oregano, red pepper flakes, and smoked paprika. Stir in the parsley. Alternatively, you could combine the ingredients in a mortar and pestle or with a few pulses in a food processor.

• Season to taste and serve as a sauce over roasted or grilled vegetables.

Notes

Similar to pesto, chimichurri can be stored in the freezer in ice cube trays. When ready to use, let thaw at room temp.

White Beans with Radicchio

White Beans with Radicchio

Ingredients

Marinated radicchio:

• 1 head of radicchio (bottom trimmed and leaves separated)

• 1 lemon (juiced and zested)

• 1-2 tablespoons extra virgin olive oil

• Salt to taste

Beans:

• 2 teaspoons olive oil (for sautéing)

• 1 yellow onion (peeled and diced)

• 6 cloves garlic (peeled)

• ½ teaspoon crushed red pepper (more or less to taste)

• 4 cups vegetable stock

• 2 15- ounce cans butter beans (drained and rinsed)

• ½ cup loosely packed dill leaves (or 1 tablespoon dry)

• ½ cup loosely packed parsley leaves (or 1 tablespoon dry)

• 1 lemon (juiced and zested)

• Salt and pepper to taste

Instructions

Marinate the radicchio:

• In a bowl, combine the lemon juice, zest, and extra virgin olive oil. Add the radicchio and use your hands to massage the marinade into the leaves. Season with salt and set aside for 30 minutes.

Start the beans:

• Heat olive oil in a wide pot over medium-high heat. Add the onion and cook for 8-10 minutes, stirring regularly, until it is completely softened and beginning to brown.

• Place garlic in a food processor and pulse until minced. Add it to the onion along with the crushed red pepper and cook for 45 seconds until fragrant.

Simmer the beans:

• Add the stock and bring to a boil. Add the beans. Reduce heat and simmer for 30 minutes until broth is reduced and thickened slightly. Note: you can add butter (plant-based or dairy) or tahini to help thicken the broth. Season the broth with salt and pepper to taste.

• Meanwhile, place the dill and parsley in the food processor and pulse until minced.

Finish the beans:

• Stir in the lemon juice, zest, dill, and parsley and season the broth again to taste. Cook for 4-5 minutes until the herbs are bright green. Turn off the heat.

To serve:

• Arrange a few leaves of marinated radicchio on a shallow bowl and ladle the beans on top. Enjoy!