Fresh, satisfying and never the same. My go to end of the week salad. The usual combination of a few leftover veggies, a grain and herbs. This week I had chickpeas, broccoli-quinoa, a few peppers, 2 garlic cloves and a quarter of an onion. I combined everything, along with a few limes and spices.
An efficient way to get creative with what you have and use every last bit of it.
Ingredients
Veggies & Grain
- 15 oz. of chickpeas
- 3 Persian cucumbers
- 1 cup of cooked quinoa (or whatever leftover grain you have)
- 2 garlic cloves chopped/crushed
- 1/2 diced red pepper
- 1/2 diced yellow pepper
- 1/4 bunch of cilantro
- 1/4 red onion thinly sliced.
Dressing
- 2 small limes
- 1 tbsp of salt
- 2 tsp of black pepper
- 2 tsp of oregano
- 1 tsp of dried parsley (optional)
| SERVING 5 Servings | PREP TIME 20 Minutes | COOK TIME 5 | TOTAL 25 Minutes |
Prep the veggies
- Dice the red and yellow peppers.
- Finely dice the red onion.
- Crush and finely chop the garlic cloves.
- Roll cilantro into a bunch and cut into thin strips.
- Halve and chop each Persian cucumber into 1/2 inch pieces.
- Drain chick peas.
- Add 1 cup of cooked quinoa (or whatever grain you have).
- Mix all veggies and herbs into a bowl.
Instructions
Combine all the spices to create a spice mix. Sprinkle over all the veggies and grains in the bowl. Add the lime juice and combine everything together. Make sure to taste at this point. If you think it needs more salt, spice or lime, now’s the time to do it.
How to serve
Serve this salad with other mezzes, or as a side dish to a main. I’ve even had this in a taco as quick snack – and it’s always crunchy and fresh.
CUBANO VEGANO 