Wilted Greens and Crispy Chickpea Dinner Salad

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Having been a vegetarian my whole life, I’ve gotten my fair share of, “So… what do you eat?  Lettuce?”  (I generally want to respond with, “What do you eat?  Flesh?”  I am nothing if not terrifically mature.)

As much as I like vegetables, I’m not an enormous salad fan, especially for meals.  I just think there are a million other tastier and heartier ways of preparing vegetables.  Because of that, I very rarely make salads as the main course for dinner.

That said, this salad is everything a dinner salad should be.  Hearty yet light, tasty and nutritious.  And uses up a whole bunch of CSA greens that are spilling out of my refrigerator.  It’s especially fantastic when you have leftover rice and hard-boiled eggs ready, so that dinner can be on the table in 15 minutes.  That’s the kind of salad I don’t mind for a meal.

Wilted Greens and Crispy Chickpea Dinner Salad

5-6 cups greens, thinly sliced (spinach, chard, mustard greens, or even a heartier lettuce are all good choices)
2 cups cooked chickpeas
5 T olive oil, divided
Cumin, chili powder, and salt to taste
1 cup brown rice, cooked (great to use up leftovers!)
3 hard-boiled eggs, diced
1 medium onion, sliced
3 oz cheddar, cubed

1. Heat 2 T oil in heavy pan (preferably cast iron) over medium heat.  Cook chickpeas until slightly crispy and add spices to taste.

2. Heat 2 T oil in pan over low heat and cook onions until very soft and sweet.

3. Heat 1 T oil in large pan.  Place greens in pan in batches and cook until slightly warm and wilted, about 2-3 minutes.

4. Combine all ingredients in large bowl.  Serve.

One Response

  • I assume that is white cheddar in there? I have to try this!

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