Looking for something healthy and delicious for dinner tonight? You’ve come to the right place. I’ve been experimenting with salads lately and I must say that this one is certainly a winner. Salads are so versatile, you can throw a couple ingredients together, add some lettuce and you’re done. The problem I have is that I have an insatiable appetite and salads just don’t do it for me. I’ll have a gigantic serving, feel really good about all the healthy choices I’m making and then hear my stomach rumbling 15 minutes later. I can almost hear it’s muffled cries for pizza. Not with this salad, though! The chickpeas and the eggs are very filling and it’s delicious to boot. You won’t be feeling anything but satisfied after eating this one.
As I mentioned in my Pesto recipe, I received some garlic scrapes in my food basket a while back and it was perfect for that recipe; it gave it such a delicious flavour. I knew there had to be something else that garlic scrapes would be just as well suited to so I decided to try and experiment with it a little and make a salad dressing. Being relatively inexperienced with garlic scrapes, I wasn’t sure how it would turn out but I ended up very pleasantly surprised. Garlic scrapes aren’t quite as strong as freshly pressed garlic so it lends itself perfectly to this dressing. I’m only upset that I didn’t make a bigger batch. Looks like I know what I’m doing with those garlic scrapes next time I get my hands on them!
- 1 can of chickpeas, rinsed and drained
- 4 eggs
- 1 head of lettuce
- 1 cup of cherry tomatoes, cut into quarters
- Roast your chickpeas. I do this in my Actifry (which is the most amazing small kitchen appliance. Go get one now if you can) but feel free to pop them in the oven. Here’s my recipe for Roasted Chickpeas for directions.
- Hard boil your eggs and wash your lettuce. Cut the lettuce into bit sized pieces.
- This recipe makes quiet a bit of salad. I kept all the unused ingredients in the fridge and would combine them only for the servings I was making. Hard boiled eggs will last longer in the shell and the chickpeas absorb moisture quickly so they should stay separate until serving.
- When ready to eat, take your hard boiled egg out of the shell, slice it and put it over your lettuce and tomatoes. Sprinkle some chickpeas on top and finish it off with some lemon and garlic vinaigrette dressing (recipe below).
Lemon & Garlic Vinaigrette Dressing
- 2 garlic scrapes, ends cut off (if you don’t have garlic scrapes, use 1 teaspoon minced garlic)
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon grainy dijon mustard
- 1 tablespoon honey
- 1/4 teaspoon each salt and pepper
Use a food processor to chop up the garlic scrapes. Add all the other ingredients once the garlic scrapes have been minced and combine well in the food processor. Enjoy your delicious dressing!
What’s your favourite go-to salad?