I always look forward to lunch (who doesn't??) But I especially look forward to lunch when I have fresh ingredients in my refrigerator just begging to be tossed into a salad.
This is one of the more colorful salads I've made and notice something else about it? No lettuce! Funny that I stocked up for our "salad cleanse" and so far neither this salad or the smoked chicken and artichoke salad have called for it. Though it's kind of refreshing using celery as it adds a fresh crispness and there's no need to worry about the leftovers getting soggy.
Ingredients: (serves 4)
1 1/2 cups canned chickpeas/ garbanzo beans
13 oz cherry tomatoes, halved
4 celery sticks, sliced
4 scallions, sliced
1/2 cup kalamata olives
mint leave, to garnish
mint and yogurt dressing (see below)
Put the tomatoes, celery, scallions, olives and chickpeas into a large serving bowl and mix well. Stir in the dressing, season with black pepper, garnish with mint leaves and serve.
Mint and Yogurt dressing:
1 small cucumber, peeled
1 tbsp olive oil
4 tbsp plain yogurt
2 tbsp chopped mint
salt and pepper
Cut the cucumber in half lengthwise and remove the seeds with a teaspoon. Finely chop the flesh. Mix the cucumber with the yogurt and chopped mint and season to taste with salt and pepper.