Green Goddess Chickpea Salad
SALAD DRESSING
2 tbsp Rice Vinegar
12 oz Lowfat Buttermilk
1 Ripe Avocado
1/4 cup fresh herbs
SALAD
Baby Spring Salad Mix (About 2 cups per jar)
0.50 cup Toasted Pepitas
1 container (4 oz ea.) Crumbled Feta Cheese
1 cup English Cucumber
1 can Garbanzo Beans, rinsed
The original recipe at eatingwell.com called for tomatoes, but as most of you know, I don't like tomatoes. It also called for cubed lowfat swiss, but one reviewer said it was good with Feta. So, since I prefer swiss cheese melted, I went ahead and used the reviewer's recommendation.
It took a little tweaking to get the flavor to something enjoyable for me. The recipe calls for a quarter cup of fresh herbs and they list suggestions. On the recommendation of my husband, who is the cook in the house, I didn't add the mint, and now I wish I had. I used tarragon instead, and it wasn't the flavor this dish needed. It needed light and refreshing... like the mint. I'll make the dressing again, but I think I'll change the herbs up.
Also, I went back and forth with the idea of putting grilled chicken on the salad. I wish I had. It seemed like it was missing something.
The toasted pumpkin seeds was my idea. They were actually incredibly good on the salad. Plus, they're an all around good addition, especially as far into marathon training as I am right now. The anti-inflammatory agents and magnesium are just what my body needed.
I packed the salad into jars, leaving off the cheese and dressing until I was ready to eat. I prepped on Sunday and ate the last salad on Thursday and they held up very well in air tight jars in the fridge.
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