by Heather Harris Brady
While most of my posts come from my kitchen at home I’m breaking new ground here to bring you this post – lunch at my desk. As spring creeps in at a glacial pace I still find myself craving nice salads for lunch. It’s a great gluten free, vegetarian entree, plus it’s a cinch to throw together in-situ, making it handy for picnics and tailgates too!
Chickpea Salad, Makes about 3 cups
- One 15 oz. can chickpeas (garbanzo beans)
- 1/2 c. crumbled feta
- 1/2 c. cherry tomatoes, washed and halved
- One ready-to-eat container of brown rice (0ptional)
- 1/4 c. good-quality olive oil
- Juice of one lemon
- 1 t. oregano
- 1 t. minced garlic
- Fresh ground pepper to taste
Before you leave home in the morning combine the last five ingredients together in a container. Put the beans, tomatoes and cheese in your bag along with the dressing. Refrigerate when you get to work.
When you’re ready for lunch, heat the brown rice according to directions. (Mine cooks in one minute.) Warm up the dressing if it has thickened in the refrigerator.
Stir the cheese into the dressing and mix well.
Combine the beans, tomatoes, and rice in a bowl and pour the cheese/dressing on top. Mix well.
That’s it! This recipe makes enough for at least two lunches, if you put it over greens it would probably stretch to three, so make sure you refrigerate any leftovers.
One year ago: Yogurt Flatbread (Naan)