It’s 1 degree outside, guys. ONE!
School has been cancelled for the third time this week (let’s be real, I’m loving it) and I am counting down the days until spring! Honestly, while I love the crisp air of winter and the look of fresh fallen snow, I can’t wait for some greenery! The cherry blossom festival here in DC is one of the prettiest things I’ve ever seen (If you’ve never heard of it, here is the official website), and it can’t come soon enough!
To help inspire thoughts of warmer temps (if you are currently living in above 40 degree weather, know that I am extremely envious!), I thought I would share this bright and zesty chickpea salad! It’s is thrown together in about 15 minutes which, makes it perfect for a weekday lunch/dinner, and besides it just looks bright and healthy. Something I really need in this drab February weather.
What makes this chickpea salad so amazing is the lemon/oil vinaigrette and the rich feta. That in combination with the chickpeas, red onion, Brussels sprouts, and tomatoes brings this salad a wonderful complexity which will makes you want to eat it by the spoonful. Trust me, I did!
And, as you probably noticed, my favorite way to eat this is spooned into a soft pocket pita drizzled with rich tahini. Ugh! So good!
Now, stay warm! I’m sending warm thoughts your way!
- 2 cans chickpeas
- 1 tomato thinly sliced
- 2 tbs. of fresh mint
- ½ cup shredded Brussels sprouts
- ¼ cup feta
- Dressing
- The juice of 2 lemons
- ¼ cup olive oil
- 1 tsp. sea salt
- Add all of the salad ingredients to a large bowl.
- In another small bowl, add the dressing ingredients and whisk to combine
- Pour the vinaigrette into the large bowl and gently toss to combine.
- Serve cold plain, or with pita bread.
