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 … Read More
On Thursday night, we were planning to go camping in the beautiful Shenandoah’s in honor of my birthday on Friday. Dan surprised me with a spot picked out months ago before it filled up right at the top of a … Read More
We went strawberry picking. Not that first time. Again. Because of course everyone needs to pick nearly 20 pounds of ripe and delicious strawberries over the course of a week and a half. Needless to say, I’m scrounging out all … Read More
Summer’s in full swing and we’ve already kicked into some fun little travels. Pittsburgh First up was Pittsburgh to visit Dan’s brother and his family. It had been a while since we’d seen them, and oh, did we have fun. … Read More
I used to think I didn’t like fajitas. Not really sure why? I mean, lots of colorful veggies and tortillas and toppings? Not much to go wrong. I finally had them again a few months ago when we were in … Read More
We’re pretty simple when it comes to dips. Fresh salsa, guac, done. But this dip. THIS DIP! It is so good. I made it for Dan’s birthday shindig this year and I had at least 4 different people ask for … Read More
What, you don’t have ice cream for dinner? This was actually Mother’s Day dessert, c/o my husband who knows me all-too-well, but I easily would eat it for dinner. And it’s vegetarian. And, quite possibly, the best ice cream I’ve … Read More
This Week: Grilled cheese & tomato soupPineapple fajita soft tacosFalafelLeftoversHomemade pizza I adore Thai food. I love all the spices and freshness and depth of flavor. I like to say this rice bowl is “Thai-inspired” because I’m sure it’s not … Read More
This week: Cinco de Mayo – portobello/black bean enchiladas with creamy green chile sauce, hot corn dip, guac Roasted lemon quinoa Thai peanut noodles with tofu & veggies Roasted pineapple tacos Homemade pizza Brinner: waffles, spinach strata The way some … Read More
This week: Monday: Red Coconut Curry Noodles Tuesday: Cafe Rio Salads Wednesday: Chana masala with homemade chapati Thursday: Brinner (lemon, goat cheese & leek frittata + potato hash + homemade frozen waffles – I tell you, the best thing to … Read More
I used to be super awesome at meal planning. I would do 2 weeks at a time and I pretty much never wasted a single CSA veggie. Risking utter modesty, I rocked. For the last few months, I…haven’t rocked. Without … Read More
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.
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.
