Several summers ago, I practically lived on cucumber and tomato salads - freshly chopped cucumbers and tomatoes from the farmer's market, dressed simply with olive oil, salt, and pepper, then finished with a shower of feta. This salad never seems to get old for me, although bulking it up with chickpeas, bell pepper, and romaine makes for a more satisfying lunch. (You could pack a few wedges of pita on the side to soak up any remaining tomato juices, but you certainly don't have to.) I hope this simple, satisfying salad becomes a regular at your house as well!
YIELD: 4 quart-sized salads
- 2 cups cooked chickpeas, drained and patted dry
- 1/4 c red wine vinegar
- 14 c extra-virgin olive oil
- 2 tsp Greek seasoning
- kosher salt and black pepper (to taste)
- 4 oz feta, diced or crumbled
- 1-2 c cherry tomatoes, halved, or 1-2 large heirloom tomatoes, roughly chopped
- 1 large green or red bell pepper, chopped
- 1 medium cucumber, halved and sliced
- 2-3 hearts of romaine, shredded
- Make the marinaded chickpeas: combine the chickpeas, vinegar, oil, Greek seasoning, salt, and pepper in a small bowl. Allow the chickpeas to marinade for 20 minutes (or longer.)
- Pack the salads: divide the chickpeas evenly among 4 tall quart-sized containers. Layer the feta, tomatoes, bell pepper, cucumbers, and romaine in the jars. Refrigerate until serving.
- Enjoy your salad: invert your salad onto a plate or into a bowl.
TIME-SAVING TIPS: Use 1 can chickpeas, drained, rinsed, and patted dry, for the home-cooked chickpeas.
SPECIAL DIET SWAPS: This salad is vegetarian, gluten-, and nut-free as-is. For a vegan salad, substitute your favorite vegan feta for the dairy feta, or double the quantity of chickpeas.
Food styling, photography, and infographics by Robert Campbell.