Sunday, May 24, 2009

Salad, It's What's for Dinner

Coming up to dinner after a hamburger rich lunch, I decided to go healthy and offer a fully balanced salad. There is a funny pause when offering salad to a man for dinner, salad that does not come with sliced steak on top, they look at it and wonder visibly to themselves, "where is the rest of my dinner?".
Well, I am here to tell you that this is it, and it is quite delicious. And if you are still hungry after.... eat another bowl.



Sound familiar? They'll get over it. Eventually.

Mediterranean Chickpea Salad
The liberal use of garden herbs is very important in this dish.

1 19 oz can chickpeas, rinsed and drained
3 ripe tomatoes, in a 1/2 inch dice
1 English cucumber, in a 1/2 inch dice
2 ribs celery, with leaves if they look good, sliced
2-3 green onions, white and green parts, sliced
1 large clove garlic, finely microplaned
1 can top quality salmon
Big handful each fresh oregano leaves and mint leaves. Just tear the (washed and dried) leaves off the stem and toss in.

To season:
White wine vinegar, olive oil, salt and pepper

Combine all the veggies and garlic in a bowl, add salmon and toss. Add fresh herbs, toss, and season to taste with white wine vinegar, olive oil, salt and pepper. I like to let it sit in the fridge for a while before serving so the flavours can meld, at least 1/2 hour.

This salad is high in protein, vitamins and minerals. A good antidote to a meat and carb rich lunch, or to serve on a day that's too hot to cook.

Summer salad for Souper (Soup or ... salad, sammies..) Sundays.