mangia!
Simple, homemade recipes.

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Chopped salad

30 minutes | Serves 6

When we were still dating, my now husband impressed me by making this refreshing dish. It continues to be unlike anything else I’ve had and I share it with a lot of confidence. The culmination of flavors is lovely and you don’t even have to add any dressing. Plus, it keeps well for several days in the refrigerator so the effort you put forth finely chopping the ingredients has a long lasting payoff.

1 can of chickpeas, rinsed and left whole
1 bushel of fresh asparagus, ends removed and finely chopped.
1 red pepper finely chopped
1 cup arugula, finely chopped
1 cup spinach, finely chopped
1/4 cup mint, finely chopped
1/4 cup basil, finely chopped
1 cup finely crumbled feta cheese
1/2 cup walnuts, finely chopped
1/2 cup kalamata olives, finely chopped
Salt and pepper

Prepare your work station with a good paring knife, cutting board, and a large mixing bowl. Begin by rinsing the chickpeas, straining any excess liquid and adding them to the mixing bowl. Move to finely chopping all of your ingredients. Add salt and pepper and mix. Serve.




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