Guyyyys I made a salad for lunch this week and it wasn’t terrible!
What a great way to start a post, right? But actually this salad is great.
Because it turns out the key to making a great salad is asking yourself what kinds of things you like to eat and putting them together in a bowl. Who knew! Probably everyone but me.
Here are some of the things I like to eat: avocados. Babaganoush. Za’atar. Sensing a bit of a Middle Eastern theme here? Me too.
Hence: za’atar salad.
My other big salad hangup is that I’m usually still hungry after eating it. One solution is to take an extra 10 minutes in your meal prep and cook up some chicken. But because I’m lazy, I decided to double the plant protein (and the za’atar) with some za’atar roasted chickpeas.
Next time, I might even add a grain. Maybe farro. Go crazy.
(Vinaigrette adapted from Epicurious’s Mindy Fox)
Makes 1 salad. Lettuce quantities are approximate it–eyeball it based on how many greens you feel like eating
For the base:
Two cups kale, removed from stalk and torn into bite-size pieces
Drizzle of olive oil
2 cups mixed greens
1 cup sliced cherry tomatoes
1/2 avocado, diced
2 tablespoons prepared babaganoush (or make your own you crazy kids!)
For the chickpeas:
Note: You’ll only use a 1/2 cup of chickpeas in the salad so you can save the extras for more salads, or snacking!
1 can chickpeas
Drizzle of olive oil
1 tablespoon za’atar
Salt to taste
For the vinaigrette:
1/4 cup fresh lemon juice (from about 1 lemon)
1 teaspoon sugar or honey
1/2 teaspoon salt
2 teaspoons za’atar
1/4 cup olive oil
1 tablespoon sesame oil
Preheat oven to 400 degrees.
Drain chickpeas. Place in a bowl, then toss with olive oil, za’atar and salt. Make sure all chickpeas are thoroughly coated. Spread on a foil lined baking sheet and bake for 10 minutes (or longer if you like your chickpeas crunchy). Let cool.
Place the torn kale in a bowl and drizzle it with olive oil. Using your fingers, rub the oil into each leaf to help soften it. If preparing salad for the next day, store the kale, mixed greens, chopped tomatoes and chickpeas separately.
To prepare the vinaigrette, place the lemon juice, sugar/honey, salt and za’atar in a bowl and whisk to combine. Slowly pour in olive oil, whisking as you do. Add the sesame oil and whisk again. Set aside.
Toss together kale, mixed greens, tomatoes and avocado with 1/2 cup of chickpeas. Quickly stir dressing to combine then dress salad to your desired level of dressing-ness, and toss. Top with babaganoush and enjoy.