Tag Archives: salad

Chickpea Avocado Salad

Chickpea avocado salad

We’re a month into 2014 – are you one of the ones who resolved to eat better and work out more? Not me. I’m all for being fit and healthy, but resolutions don’t work for me. I’m usually off the bandwagon a week in, because no matter how hard I try I just can’t keep myself out of the chicken wings and beer. I still try to do the best I can, though, and this week I made myself a lovely little salad inspired by one of my favourite delis. There’s a delicious chickpea broccoli salad there that I just can’t get enough of, with a sweet and creamy dressing. I’m sure it’s full of mayonnaise and other not-so-healthy stuff, so I decided to give it a go with an avocado dressing.

Chickpea avocado salad

This is a nice, reasonably healthy recipe that fits well into any new year resolution – full of healthy fats and loads of fibre. And even if you didn’t make a resolution to get healthier this year, this is a good salad to make just because it’s so damn tasty. A note, while this keeps well in the fridge, it may discolour a little. It doesn’t affect the flavour, it’s just that the avocado can turn brown as it oxidizes. Still delicious, it just doesn’t have that lovely green colour anymore.

Chickpea avocado salad

Chickpea Avocado Salad

1 ripe avocado
1 Tbsp honey
1 Tbsp olive oil
1 Tbsp lemon juice
3 cups cooked chickpeas {2 cans}
1/2 large bell pepper, diced
1/2 red onion, diced
1/4 cup parsley, chopped
salt & pepper

In a small bowl, mash avocado with a fork. Whisk in honey, olive oil, and lemon juice.

Combine chickpeas, bell pepper, onion and parsley in a bowl. Pour dressing over top and stir to combine. Season to taste with salt and pepper.

For other ideas on how to make your life more delicious, visit the Life Made Delicious page for inspiration!

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Disclosure: I am part of the Life Made Delicious blogger program and I receive special perks as part of my affiliation. The opinions in this blog are my own.

Quinoa Greek Salad

Quinoa Greek Salad

Spring is finally arrived here on the prairies, and it arrived this past week with quite a bang! Warm winds blowing off the mountains have taken us from below-zero chills to sunny double-digit warmth, and you know what that means? It’s grilling season! My husband has been eager to dust off the barbecue and take his rightful place as the Head Meat Chef in the household, and in the past week we have enjoyed grilled pork chops, salmon burgers, and barbecued chicken. Delicious! With grilling in full swing here, salad season is here as well. I’ve been itching to experiment with some new salads this year, and first up is a delicious greek-inspired quinoa salad.

Quinoa Greek Salad

What’s simpler than a greek salad? Vegetables, cheese, and decadent salty olives in a simple olive oil vinaigrette is amazing on its own, butadding quinoa to this classic salad makes it a little extra hearty, the perfect starchy side to any grilled meat. It was kid-approved, too – my five year old daughter devoured her portion first and asked for more! We always have tomatoes and cucumbers in our fridge all summer, so this will surely be a barbecue staple in the months to come.

Quinoa Greek Salad

I was inspired to make a light salad with a simple vinaigrette after hearing about Flavour Your Life, a campaign by Unaprol, an Italian consortium of olive oil producers, to support Italian olive growers, and to share information about high-quality olive oil, including traceability. The website has loads of information on how olive oil is produced and processed, and a collection of mouth-watering recipes. I’d never really given much thought to where my beloved olive oil comes from or how it’s made, so I found it quite interesting to learn more.

Quinoa Greek Salad

Quinoa Greek Salad
(Adapted from Two Peas & Their Pod)

1 cup chicken stock
1 cup water
1 cup quinoa
1 package (10 oz) grape or cherry tomatoes, halved
3/4 english cucumber, chopped
1 cup sun-dried olives
2/3 cup red onion, diced
6 oz feta cheese, cubed
1/4 cup extra-virgin olive oil
1 1/2 tbsp red wine vinegar
Juice of 1/2 a lemon {~2 Tbsp}
1/2 tbsp dried oregano
pinch of salt

In a medium pot, bring chicken stock and water to a boil. Add quinoa, cover, reduce heat to medium-low and cook until all liquid has been absorbed, about 20 minutes. Fluff quinoa with a fork and set aside to cool to room temperature.

Once the quinoa has cooled, add tomatoes, cucumber, olives, onion, and feta. Toss to combine.

In a small bowl, whisk together olive oil, vinegar, lemon juice, oregano and salt. Pour over quinoa salad and toss gently to combine.

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