Spring has arrived on the calendar and sporadically makes an appearance here and there weather-wise in Pennsylvania. We’ve had some glorious days but still many chilly ones. Despite the chillier onset of spring, my mind has been going to lighter food inspirations. Easter is so early this year and menu planning has been on the forefront.
This salad is super easy to prepare. You can use what veggies you love or have on hand. And this type of salad is always better the day or two after preparation so that the vegetables and beans can absorb the flavors from the dressing. Honestly, I love foods I can make a day ahead of time so it allows me time to prepare the foods I can’t do that with on the menu.
This can be served as a side dish salad or on its own. Great source of vegan proteins and vitamins. I like adding whatever other seasonal veggies are available at the market like garlic scapes, chives, pickled or roasted beets, or spring onions.
2 cans of organic, BPA free chickpeas – drained and rinsed well
1 cup of cherry tomatoes, halved
1 cup of shredded red cabbage
Various colors of mini peppers sliced – about a cup or two
Maille cornichons – 1/4 cup, diced
Peperoncini – 1/4 cup, chopped
2 carrots, washed and diced or shredded
3 tablespoons of olive oil
2 tablespoons of your favorite Maille Dijon
1 tablespoon of a lemon juice or a vinegar you have on hand (I like Bragg’s apple cider vinegar)
Salt and pepper
For the salad:
Combine all of the ingredients in a large bowl. Then prepare the dressing. The best method I’ve found is to add your ingredients to a mason jar. Place the lid on top and give it a really good shake. Then add the dressing to your salad and give that a good toss. Serve immediately. If you are preparing ahead, dress the salad with a little more than half the dressing and reserve the extra. Give the salad a good toss and cover. Refrigerate until serving. Prior to serving add the remaining dressing and give that a nice toss before adding to your table. Fresh ground pepper atop of the salad will finish this off perfectly.
After 4 days of rest post my marathon – I hit the gym on Friday for a short, easy run and some weightlifting.
Friday: 4 treadmill miles/weights/abs
Sunday: 8.22 miles on the treadmill
Monday: Rest day
Still resting and recovering my legs. Two races still coming up so I’m trying to balance working out and resting them in preparation. Stay tuned.
— Knead to Cook