Ah to be on vacation and have time to food blog again! I tend to eat a lot of salad for lunch in the summer time. I love tabouli but on its own, tabouli would leave me hungry. So I created this salad in the same vein (tons of parsley!) but going for a heartier meal. It uses my “go to” salad dressing, of which I never tire.
1 large bunch of flat-leaf parsley, finely chopped
a handful of halved cherry tomatoes or sliced larger tomatoes
half a cucumber, halved and sliced
1 can of chickpeas, thoroughly washed
1 green pepper, sliced into thin, bite-sized pieces
large handful or arugula
Combine all the salad ingredients in a large bowl, and then add the dressing. Taste for salt — the chickpeas might want a bit more salt than a typical green salad. One twist is to make the dressing first and pour over the chickpeas, letting them marinate before you add the other vegetables.
dash of red or white wine vinegar (not balsamic)
1 shallot (minced) or part of a red onion (finely chopped)
mustard (grey poupon or grain mustard)
salt and pepper
To make the dressing, first squeeze the juice of a lemon into a bowl or mug (remove any seeds). Add a dash of vinegar (about a teaspoon). Mince up a shallot (or the red onion) and add to the liquid and let sit for 10 minutes or so.
With a fork, stir in a little olive oil (start with about a teaspoon).
Whisk in a little mustard to taste (start with about 1/8 of a teaspoon).
Adjust oil, mustard, and salt and pepper to taste.