A Pixel Nomad

This salad is inspired by Eating Well – Greek salad with Sardines 

• 1 tbsp lemon juice
• 1/2 tbsp extra virgin olive oil
• 1 clove garlic, minced
• 1 medium tomato, cut into chunks
• 1 cucumber, cut into chunks
• 1/3 cup crumbled feta cheese
• 1/4 cup thinly sliced red onion
• 3 sliced olives
• 1 can sardines, with bones, packed in olive oil or water, drained

Whisk lemon juice, oil, garlic, in large bowl. Add tomatoes, cucumber, feta, onion, and olives. Gently toss. Divide the salad into portions, top with sardines.

 

This recipe is adapted from ‘Oh she glows’ – Thai-Inspired Hydrating Cucumber Salad with Roasted Spiced Chickpeas

• 1 medium cucumber (I used 2 small lebanese cucumbers)
• 1 red pepper, diced
• 1/4 cup sliced red onion (I kept the pieces larger as I really enjoy red onion)
• 1/4 cup roughly chopped cilantro
• Roasted spiced chickpeas (recipe follows)

 

Roasted chickpeas

• 1.5 cups cooked chickpeas
• 1/2 teaspoon olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground ginger
• 1/8 teaspoon turmeric

Preheat oven to 400F

Rinse and drain the chickpeas, and with a couple of pieces of paper towel, roll them around until they’re dry.

Add the chickpeas to a bowl and stir in the oil. Then add the rest of the spices.

Put the chickpeas on a baking sheet

Roast at 400F for 20 minutes. Stir the chickpeas up a bit, and roast them again for another 15-20 minutes. Keep an eye on them since ovens are different. Cool for 5 minutes and add them to your salad. They don’t stay crisp too long. You can also freeze them when they’re cool and reheat them in the oven for about 5 minutes to get them crispy again.

On to the salad!

Slice cucumbers down the middle lengthwise. Scoop out the seeds. Slice into half moons and toss into a bowl.

Add the cut up red pepper and red onion, and cilantro. Add the chick peas.

Ta da. Simple!

I left the dressing off of this recipe. I actually made the one from the original but it smelled really.. interesting, and decided that I would try it plain. It was quite delicious and the chickpeas make it a very filling (and spicy) salad.

 

 

 

 

This salad was inspired by Skinnymom – skinny broccoli salad

•  1/2 head fresh broccoli, chopped
• 1/2 cup chopped red pepper
• 1/2 cup chopped yellow pepper
• 1/2 cup green olives chopped
• 1 cup tomato chopped
• 1/4 red onion, diced
• 1/2 cup chopped carrots
• 1/4 cup sunflower seeds
• 1/4 cup cilantro, diced
• 2 tsp italian dressing (can omit)

Chop it all up and mix it. This salad is very simple – and delicious.