Aunt Suzy says . . .

I am always on the lookout for appealing and healthy things to eat for lunch given I work out of my home.  In the summer (finally here!!) I crave bean and grain-based salads with lots of flavor and color.  If you want proof, just click on Salads in our list of blog categories! The inspiration for making this recipe came from seeing it in the Linden Hills Co-op Deli.  After peeking at the ingredients, I realized I had all of them on hand.  This makes for a very nice lunch shown above with Cape Town Rooibos iced tea.  Today I had some cooked broccoli on hand and made the salad again with broccoli instead of spinach.  Equally delicious, if you happen to like broccoli.  Today’s lunch was the salad with broccoli, lemony quinoa salad with Tropical Green iced tea.

The Dressing

2-3 tablespoons EV olive oil

2-3 tablespoons lemon juice

1/2 teaspoon ground cumin

2-3 cloves garlic, pressed or minced

Salt and black pepper to taste

The Salad

1 large or two small cans of chickpeas (about 3 cups cooked)

2 cups packed baby spinach, roughly chopped OR

1 1/2 – 2 cups cooked broccoli, roughly chopped

1 roasted pepper, diced

1/2 cup crumbled feta cheese, or more to taste

Drain and rinse the chickpeas if using canned. Combine all ingredients in a bowl, except the feta cheese.  Add the dressing and gently stir to thoroughly blend.  Add the cheese and stir again to blend.  Or you can omit the cheese from the salad and add it once served.