I know…. a salad… sorry to be a bummer and not post some crazy brownie or something…
But these salads are key. I hate rushing around getting food ready right before I have guests over. Salads like this one can be made up in advance and they’re good to go whenever. And then the leftovers taste just as good (actually better) the next day. We need salads like this… and this one is outstanding.
This salad does not taste like a “detox” salad or something you only eat because it’s healthy. Onion, garlic and red pepper flakes get sautéed in olive oil and paired with lemon for the dressing. Plus scallions. Plus feta. A lot of flavor happening.
And you love hummus right? And this is basically just hummus (ehhh) before it gets pureed. And hummus is a dip. And this salad has cheese in it. So it’s like a cheesy dip. Like spinach and artichoke dip. This salad is spinach and artichoke dip.
Inspired by Simple Provisions
Serves 6-8 people as a side dish
Half a large red onion, diced
3 gloves garlic
1.5 tablespoons olive oil
Generous pinch red pepper flakes
2 (14 oz) cans of chickpeas
4 scallions, green parts only, chopped
1 cup chopped parsley (I know this seems like a lot but it’s essential and it wilts down as the salad sits)
Juice of one lemon
6 ounces feta, I chopped mine into pieces around the size of the chickpeas but you could use crumbled
Heat 1 tablespoon of olive oil over medium heat. Sauté the red onion for 5 minutes. Add the garlic and chili and cook another 1-2 minutes. Set aside to cool so you don’t melt your feta when you add this to the salad.
Drain the chickpeas, rinse and place in bowl. Add feta, scallions, parsley, lemon juice and salt and pepper. Add the onion and garlic mixture and remaining oil.
This went great with this chicken (and as my 10 am lunch the next day).