Finally, finally, finally…I am back to my Salad-a-Day. (Ironically titled, I know.)
Just to sum up, I have already posted my take on Nutty Beans and Greens and Cherry Almond Crunch (albeit a year ago). This summer, I have tackled Peppery Perfect and Mediterranean Medley. The crux of all these salad suggestions is that they are 250 calories or less. Each recipe includes three cups pasta and a couple of tablespoons of olive oil.
Today I am taking inspiration form the Cheesy Chickpea and Pesto Salad.
I am a bit tired of pasta so for this recipe I am taking the Cooking Light suggestions but combining ideas from a previous chickpea salad from my archives.
Chickpea, Artichoke & Tomato Salad with Feta
based on Cooking Light recipe above and Chickpea Salad over Baby Bibbs
1 (15.5 oz.) can chickpeas, drained and rinsed
1 pint cherry or grape tomatoes, halved
1 (14 oz.) can artichoke hearts, quartered
1/4 c. fresh basil, chiffonade cut (plus more for garnish)
1/4 c. fresh lemon juice
1/4 c. olive oil
2 cloves garlic, minced
sea salt and fresh ground pepper
1.5 oz. crumbled feta
Place drained chickpeas, halved tomatoes and basil in a bowl. Toss to combine.
Whisk together lemon juice, oil, minced garlic and salt and pepper. Pour over chickpea salad. Toss in feta and let set in refrigerator for four hours before serving.
You can toss in any other vegetables you like into this. At the last minute, I threw in a can of artichokes and I loved the combination this addition created. Cukes and carrots would be good, too. If you would like to stretch this recipe, then go ahead and toss in three cups of your favorite pasta and season a bit more.
I served the salad on some baby bibbs from the garden and garnished with both traditional basil and purple ruffled basil.
What’s next on this Salad-a-Day list? I need to tackle the Snow Pea and Carrot, Melon-Mint-Parm, and the Picnic All-Star Salads.
I wonder how many days it will take?