This Monday, like no other, calls for a healthy start. We got home late Saturday night after spending the week in Chicago. We ate way too many things at way too many places… which is generally how our vacations go. The difference this time is that because we’re food blogging now, I’d make the excuse that we were eating in the name of “inspiration”, or even more ridiculous “research.”
While I might have brought home a few new ideas, I also brought home probably a few extra pounds. So this week is gonna be a healthy one. Yesterday we went to the farmers market and loaded up on fresh vegetables. Light, simple, refreshing food is on the agenda (along with some pilates).
serves 2 as a full meal, 4 as a side
INGREDIENTS:
salad:
3-4 assorted peppers, quartered, grilled, chopped
1/2 cucumber, chopped
1.5 cups chickpeas, fresh (cooked), or canned and drained
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
1 shallot, chopped
1/4 cup pine nuts, toasted (or other type of nut)
1/4 cup ricotta salata or feta (optional)
pinch of red pepper flakes
salt & pepper, to taste
dressing:
1 clove garlic, minced
3 tablespoons champagne vinegar
2 tablespoons extra-virgin olive oil
1/2 teaspoon dijon
salt, pepper
METHOD:
Slice peppers into quarters, removing stems and seeds. Toss with a bit of olive oil, salt, and pepper. Grill peppers, a few minutes on each side. Let cool and chop into 1/2 inch pieces.
Whisk dressing together, set aside.
Toss everything together, tossing in as much (or little) dressing as you like, tasting as you go. This salad is best if you let it sit for 20-30 minutes in the fridge for the flavors to develop.
I am in need of a clean eating week too – the past few weeks have been so hectic with travelling for work and family gatherings, back to the basics for us too! I am thinking I will be enjoying this salad for dinner and lunch this week!
Another great post
I use the ‘research’ excuse a lot, you are definitely not alone
The thing I love about this salad is that it doesn’t feel like you’re eating ‘healthy’ or ‘clean’ or whatever, just that you’re eating something delicious.
Bell pepper and chickpeas sounds like a great, refreshing lunch combination. Thanks for the terrific idea!
I love using chickpeas as the protein in a dish. This looks fantastic for a light summertime dinner. Thanks!
Chicago is tops on our list of cities we want to visit so that we can eat ourselves silly. Balance is good; it sounds like by the end of this week everything will be on kilter again.
As a (somewhat professional) foodie in Chicago I am always happy to give recommendations!
I’ll be sure to ask you next time we go! I grew up there, but there are so many new places every time I go back, it’s hard to keep up
There is a picture of Thyme in the post, but not in the recipe. Should there be thyme? I have a lot in the garden! thanks!
It’s actually sicilian oregano (that I have tons of in my garden), but fresh thyme would work too if that’s what you’ve got.
Very colourful, summery and delicious!
Made this tonight, with feta instead of ricotta salata. I will definitely make it again–delicious!
so glad you liked it, thanks for sharing!
I make a very similar salad for lunches each week. I never thought to add pine nuts though! What a great idea. They make everything more tasty
Gorgeous photos! So bight and inviting 
this looks so, so delicious! healthy is just an good excuse to “need” to eat these foods.
YUM! Thank you! I absolutely love meals that I can throw together in 10 mins with stuff I already have in the pantry/fridge. This was a lovely lunch, enjoyed on the front porch watching my dogs play in the yard. Perfect break from work.
WOW, looks amazing
Love your blog
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