I find salads so versatile. Served with soup or bread or any sides, they make a complete meal. Even in an elaborate cuisine as such as Indian, salads are an integral part in form of pachadi, kosimbir or raitas.
Salads have come to my rescue on hectic days at work when there was just no time to sit down for a meal yet you dont want to compromise on nutrition. Now a days , honestly its more a matter of convenience more than anything else.
Growing up, we had salads every other day. Of course, like most of the kids, I wasnt very keen on them. But I am happy that my little boy loves his veggies..raw or cooked! Especially when they have cheese in them.
I really like the fact that this particular salad has everything, vegetables, cheese and legumes. I tossed this salad one afternoon, for a quick, but refreshing lunch.
Wishing all the lovely ladies a very Happy Women's day!
Chickpeas and spinach salad with olives and feta cheese with a lemon-olive oil dressing
Yield – Serves 2
Ingredients -For the salad-
200 gms chickpeas, soaked overnight and boiled or used canned ones
half cup spinach leaves, preferably baby spinach, cut coarsely
handful olives, pitted and chopped coarsely
100 gms feta cheese, crumbled
handful cherry tomatoes, cut into four
half tsp crushed pepper
For the dressing-
2 tbsp olive oil
2 tbsp lemon juice
salt as per taste, just remember the saltiness of the feta
a few coriander leaves
Method -1. Mix all the ingredients for the dressing, whisk well and keep aside.3
2. Combine all the ingredients for the salad in a large bowl and add the dressing and toss well.
3. Garnish with coriander leaves
This is my entry for MLLA no 57 hosted at Seduce your tastebuds. Susan of The Well Seasoned cook started this event and had been running it for years and now Lisa of Lisas Kitchen has taken over from Susan. Do check out the archives for some fresh ideas for legume recipes.