Saturday, July 10, 2010
Trying to keep family harmony (always a precarious task!), and put only one dinner on the table is my goal for the summer. Last night, this tenuous peace was put to the test when I made the HUGE mistake of giving my boys two choices for dinner. Of course, Casey picked one choice, while Evan insisted on the other. What to do?
I decided to go with Casey's choice of pasta, but make a nutritious, filling salad that I knew would please Evan, even if he continued to insist that our family staple of pasta was now gross.
I had some beautiful cucumbers in the fridge from the farmer's market, a tomato and chickpeas. A quick, easy vinaigrette with fresh herbs resulted in a dish that was crunchy and fresh-tasting. Since some folks like a more-dressed salad than others, I'm leaving the exact proportions up to you.
My sister taught me the Weight Watchers tip of tossing your salad with oil first, then adding the other dressing ingredients, so that you can use less oil.
We shared this recipe as part of Cybele Pascal's Allergy Friendly Fridays. Allergy Friendly Lunchbox Love and Slightly Indulgent Tuesdays and Allergy-free Wednesdays. Please check out the other recipes!
2 cucumbers, peeled and seeded
1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
small bunch of fresh basil
small bunch of fresh chives
red wine vinegar
salt and pepper
Thinly slice cucumbers and tomato.
Combine vegetables with chickpeas, and minced herbs.
Toss salad with oil, then other ingredients.
Kim and Megan
Find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.