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chickpea garden salad

Posted on April 17th, 2012  |  No Comments

 After many glorious excursions around Long Beach this weekend, through the madness of the Grand Prix, all that crazy wind, and three dankmazing trips to Beachwood BBQ, I think I need me some veggies.

Or something other than ribs, the best ever smoked chicken salad, sides of creamed corn, creamed spinach, sweet potato fries and loads of top notch blow-you-beer-drinking-mind cervesas. Yeah, it was that kind of weekend.

Luis and I celebrated our anniversary less than two weeks back and then it was his birthday last week. Oh yeah, and a little tid bit ’bout me and my man, we like to party celebrate. For more than one day :) Especially things like anniversaries and birthdays.

And now we need to get back to real life.

Transitions can suck. Especially when you have to transition back to real life/working and not partying all the time.

Somehow this Spring bursting garden salad made it easier…

It’s super simple of course, I mean, I need to gradually get back into the swing of things, right?


In fact, I didn’t have to do too much thinking with this dish because I kinda just embellished an old recipe with protein, making it more of a complete meal and not just a side salad. Though I would probably only eat this as a small lunch when I’m rushing out the door and have no time, otherwise it goes on a more substantial plate with roasted chicken, grilled fish or even just some blackened mushrooms. (still obsessed)

Here’s a little how-to on cubing and scooping an avocado to keep those chunks in their rightful shape. (sorry the first few steps aren’t pictured. note to lauren: take pics of that.)

~Lay the avocado on a cutting board.

~Insert knife lengthways.

~Turn avocado 360 degrees until sliced all the way around.

~Pull apart.

~Remove seed, place in a glass of cold water. Set aside. Yeah do it. I know it sounds cray but it keeps the avocado from browning.

1. Carefully slice the halved avocado vertically then horizontally. Or vice versa, just make it look like graph paper. (sidenote: I wish everything was on graph paper)

2. Use a spoon, insert it in the larger end of the avocado and scoop out the chunks into a bowl.

~}!{~ Be careful not to slice all the way through the avocado. Pretty sure criss cross bleeding palms aren’t in for the Spring season.~}!{~

If you prefer blanched asparagus or steamed broccoli, as opposed to raw, by all means go for it. Personally, I find the lime dressing to ‘cook’ the veggies just the right amount without any extra effort from me. definition:bonus

Also a bonus that I get to eat my vegetables and I don’t have to party all the time. I’m exhausted.

Check ya later.

“I hope not sporadically.”  #namethatmovie

~l

How do you celebrate birthdays?

No big deal, birthday dinner, week long fest, or MTV Sweet 16 style?

chickpea garden salad

by lafig

Prep Time: 5-10 minutes


Ingredients (3-6 servings)

  • 1/2 head broccoli, chopped tops and bottoms
  • 4-6 asparagus spears, cut into 1/4 inch circles
  • 2 Roma tomatoes, chopped
  • 1 avocado, diced
  • 1 15 oz. can chickpeas, drained and well rinsed
  • 3 limes, juiced
  • 3/4 tsp sea salt
  • drizzle good extra virgin olive oil, optional

Instructions

In a medium bowl combine the chopped broccoli, tomatoes, avocado and circled asparagus.

Over top juice the limes, drizzle the oil and add the salt. Stir to combine. Set aside for at least 10 minutes.

Serves well immediately, after a few hours or as leftovers.

Enjoy!

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