I’m more than a little proud I managed to take pictures this time. I make this salad every Sunday and pack it for my lunch until at least Wednesday, (depending on how much my husband eats. This is also very healthy, vegan even *pshaw*
3-4 cucumbers, depending on size, sliced and diced
1/4 red onion, finely diced
8-16 oz olives (I prefer 16 oz sliced black, but I know there are weirdies who prefer green olives)
2 red bell peppers, sliced and diced
2 cans chickpeas, washed with cold water until no longer foamy
Side Note – This recipe could also quite easily incorporate sliced cherry tomatoes, but if there’s one thing I desperately hate in this world, it’s all versions of the tomato. But if you’re so inclined, I’m sure that could make a “delicious” addition…..
1/2 cup red wine vinegar
1/2 cup olive oil
zest and juice of half a lemon (if you don’t have a zester, buy one! They’re like $5)
zest and juice of half an orange
mint – muddled or finely chopped if you’re like me and don’t own a muddler like you should
Salt and pepper to taste
1) Zest and juice the lemon and orange. Combine with other dressing ingredients and whisk well, you want everything well combined. Whisk again before adding the other ingredients.
2) Rinse chickpeas, add those to dressing and mix well to coat. Let the chickpeas begin to marinate while you slice the other veggies.
3) Add cucumbers, peppers and onion, mixing well after each addition. Add and mix in the olives last. If it seems like it needs more dressing add equal portions red wine vinegar and olive oil to your liking – just keep in mind the more oily the salad the less it keeps after a few days (the fat in the oil hardens and ruins the vegetables’ texture).
4) Refrigerate at least an hour before serving, best overnight
This will keep in the fridge for at least four days, though between my husband and myself it never makes it longer than that anyway. This is a great work lunch as it’s filling without inducing any sort of a food coma, also it’s a healthy way to keep your lunch low calorie
Serving Size – About 1/12 of the above salad, 109 calories per serving
11.4 g carbs, 5.7 g fat, 3.6 g protein
98.6 mg sodium, 71.8 mg potassium, 3.4 g fiber, 2.5 g sugar
4.88% Vitamin A, 16.75% Vitamin C, 2.93% calcium, 5.12% iron
Pictorial Evidence I did this today: