Tag Archives: salad recipes

Charred Okra, Tomato and Steak Salad: The Perfect Late-Summer Recipe

Okra is an amazing vegetable, but when you boil or sauté it, the little green veggie gets slimy. Our workaround? We love tossing okra on the grill and giving it a good char! Here we’ve paired it with tomatoes and hanger steak, as well as a zippy hit of lime, for the perfect late-summer salad recipe. Bonus: the whole dish comes together in under 30 minutes. Plus, did we mention there’s steak?!

Charred Okra, Tomato and Hanger Steak Salad

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2

Ingredients:

1 hanger steak, 300g
1 tsp canola oil, divided
¼ tsp fine sea salt
¼ tsp freshly ground black pepper
1 Tbsp fish sauce
2 tsp soy sauce
1 Tbsp lime juice
250g okra
1 pint cherry tomatoes

Directions:

1. Preheat BBQ to medium-high (about 400°F). Pat steak dry, brush with ½ tsp of oil then season with salt and pepper.

2. Oil grill. Grill steaks until medium-rare, about 4 minutes per side (or until an instant-read thermometer inserted into the thickest part of steak register 120°F). Transfer to a plate and tent with foil. Set aside for 10 minutes.

3. Meanwhile, combine fish sauce, soy sauce and lime juice in a medium bowl and set aside.

Related: Pork Banh Mi Burgers With Grilled Pineapple Will Be Your Go-To Summer Recipe

4. Then slice okra in half lengthwise and toss with remaining ½ tsp of oil in a large bowl. Immediately transfer to the grill cut-side down (if you take too much time getting it on the grill, the okra will become slimy). Grill until tender and charred, about 2-3 minutes per side. Remove from grill and transfer to bowl with fish sauce-mixture.

5. Add tomatoes to grill. Cook, turning occasionally, until soft and blistered, about 5 minutes. If you are concerned the tomatoes will fall through the grates, you can preheat a cast iron on the barbecue and cook tomatoes in pan. Remove and transfer to bowl with okra.

6. Cut steak, against the grain, into ½-inch thick slices. Transfer to a serving platter or individual plates. Arrange the okra and tomatoes around the steak. Spoon dressing on top.

Like this recipe? Try these crunchy salad ideas for when you’re running low on greens.

This Korean Sweet and Sour Seaweed Salad is the Perfect BBQ Side Dish

Naturally briny, yet subtly sweet, miyeok (seaweed) is a Korean pantry staple used in soups and salads for that perfect umami taste. Miyeok muchim (seaweed salad) is often served with other banchan (Korean side dishes) — however, BBQ fare is the quintessential accompaniment to the vinegary, crunchy and cold flavours of the sea. Pair this sweet and sour seaweed salad (say that three times fast!) with any grilled protein or with noodles and leafy greens.

Korean Sweet and Sour Seaweed Salad

Prep Time: 10 minutes
Chill Time: 20 minutes
Total Time: 30 minutes
Servings: 4 to 6

Ingredients:

1 ¾ cups dried seaweed
¼ cup distilled white vinegar
4 tsp sugar or honey
½ onion, thinly sliced
2 tsp sesame oil
1 clove garlic, minced
1 tsp soy sauce
¼ tsp sea salt or Kosher salt
1 Tbsp sesame seeds
1 mini cucumber, thinly sliced
¼ English cucumber, julienned (use a Japanese mandoline if you can!)
1 tsp toasted sesame seeds
¼ tsp Korean hot pepper flakes (optional)

Tip: Look for large, clear packages of dried seaweed in Korean/Asian grocery store or order online. In its raw form, it’s dried, almost black and turns green after soaking or blanching in boiling water.

Directions:

1. Place dried seaweed in a large bowl and cover with cold water until fully expanded and supple (about 20 minutes). Drain and rinse twice, swishing it around to remove the salt used in the drying process.

2. While the seaweed is blooming in the cold water, make the vinaigrette. In a large bowl, stir the vinegar and sugar until dissolved. Stir in the onion and let it pickle for 5 minutes before adding the sesame oil, garlic, soy sauce, sea salt and sesame seeds.

3. Bring a large pot of water to a boil. Add the seaweed and blanch for 30 seconds; drain and cover in cold, running water until cooled. Drain and squeeze excess water with both hands. Roughly chop the seaweed and let stand in a colander or sieve.

Related: 14 Tasty Korean Recipes to Make Tonight

4. Add the cucumbers and seaweed to the vinaigrette mixture. Cover and refrigerate until cold. Sprinkle with toasted sesame seeds and Korean hot pepper flakes before serving.

Tip: You can cover and refrigerate for up to 4 days. If you’re planning ahead, toss in the cucumbers a few hours before serving. The cucumbers and seaweed will continue to release water, so toss and taste the salad, adding more vinegar or a pinch of sugar if needed.

Like Soo’s seaweed salad recipe? Try your hand at her pork banh mi burgers or restaurant-worthy Chinese scallion pancakes.

These Crunchy Salad Ideas Are Perfect for When You’re Running Low on Greens

It’s finally summer and that means we’re craving all that fresh produce and seasonal salads. But what happens when you run out of greens mid-week and you can’t bare another stress-inducing trip to the grocery store? Maybe it’s time to turn your attention to some of the overlooked, heartier vegetables in your refrigerator. Almost all of the produce we think of as “winter” vegetables can be turned into a salad with nothing more than a sharp chef’s knife and a tangy dressing. We’ve created three crunchy salads starring celery, carrots and cabbage, but you can use this template for celeriac, beets, mushrooms… pretty much any vegetable you’d normally eat in the middle of January. The key points to remember are: slice your veg thinly, season aggressively and have fun with the add ons (cheese and nuts are always welcome!).

Celery Salad
In a medium bowl, whisk 1 Tbsp white wine vinegar with 1 Tbsp extra-virgin olive oil and ½ tsp kosher salt (or ¼ tsp fine sea salt). Thinly slice 4 stalks of celery on the diagonal (you should have about 2 cups), then add to bowl with dressing. Toss with 2 Tbsp chopped and toasted walnuts or pecans and 2 Tbsp golden raisins. Transfer to a serving platter or individual plates, then drizzle with olive oil and top with as much shaved ricotta salata or Pecorino Romano as you like. Serves 2 as a side dish.

Carrot Salad
In a medium bowl, whisk 1 Tbsp lemon juice with 1 Tbsp extra-virgin olive oil, 1 tsp honey and ½ tsp kosher salt (or ¼ tsp fine sea salt). Thinly slice 1 bunch of heirloom carrots on the diagonal (you should have about 2 cups) then add to bowl with dressing. Toss with 2 pitted and finely chopped dates and ¼ tsp sumac. Transfer to a serving platter or individual plates, then sprinkle with ¼ tsp more sumac and 2 Tbsp crumbled feta. Drizzle with more olive oil, if desired. Serves 2 as a side dish.

Cabbage Salad
In a medium bowl, whisk 1 Tbsp apple cider vinegar with 1 Tbsp extra-virgin olive oil, ½ tsp kosher salt (or ¼ tsp fine sea salt) and half a small garlic clove (about 1/8 tsp) finely grated. Tear the leaves of a napa cabbage into bite-sized pieces and thinly slice the stems until you have about 6 cups. Add to bowl with dressing. Toss with ¼ cup finely grated Parmesan and as much freshly ground pepper as you’d like. Transfer to a serving platter or individual plates, then top with more Parmesan and 2 Tbsp pumpkin seeds. Serves 2 as a side dish.

Craving more summertime meals? Try this baked salmon with spicy mango avocado salsa and mint and lemon pearl couscous salad.

Molly Yeh’s Bagel Salad Recipe is an Instant Brunch Classic

Salad has officially become the hottest addition to your brunch spread thanks to this colourful and creative dish straight from Molly Yeh‘s kitchen. Toasted everything bagel croutons, sliced egg, tomato, cucumber, red onion and nuggets of cream cheese rolled in everything bagel seasoning are nestled on a bed of vibrant greens, then topped with a homemade honey-Dijon dressing. You’ll never see salad the same way again (we’re talking to you, skeptics!) after just one bite of this instant brunch classic.

Related: Start Your Day the Molly Yeh Way With These Breakfast Recipes

Molly Yeh’s Bagel Salad Recipe

Total Time: 35 minutes
Serves:
4

Dressing Ingredients:
1 Tbsp lemon juice
1 Tbsp Dijon mustard
1 tsp honey
1/2 cup extra-virgin olive oil
2 scallions, finely chopped
Kosher salt and freshly ground black pepper

Salad Ingredients:
2 Tbsp unsalted butter
2 large everything bagels, torn into bite-sized pieces
Kosher salt and freshly ground black pepper
4 large eggs
2 Tbsp everything bagel topping (see Cook’s Note)
4 oz cream cheese (1/2 block), cut into 1/2- to 3/4-inch cubes
5 oz mixed baby greens
4 medium tomatoes, cut into wedges
1/2 English cucumber, thinly sliced
1/2 small red onion, thinly sliced
2 scallions, chopped
4 sprigs fresh dill, leaves only

Cook’s Note: Store-bought everything bagel topping will absolutely work; however, some brands are extremely heavy on the salt and should be avoided for this recipe. It’s super easy to make your own everything bagel topping though: Simply combine equal parts dried minced garlic, dried minced onion, poppy seeds and sesame seeds, then add a pinch of kosher salt. You can also add a few pinches of caraway seeds and/or black sesame seeds if you’d like!

Related: Shaker Things Up: These Healthy Salt Substitutes Are the Real Deal

Dressing Directions:

1. Whisk together the lemon juice, Dijon and honey in a small bowl. Drizzle in the olive oil while whisking until creamy. Stir in the scallions and season with salt and pepper.

Related: Molly Yeh’s Chicken Shawarma Tacos Will Satisfy Your Late Night Takeout Craving at Home

Salad Directions:

1. Heat the butter in a skillet over medium heat. Add the bagels and cook, tossing occasionally, until golden and crispy on the outside, about 7 minutes (they’ll still be a little chewy on the inside, but that’s good). Transfer to a plate, sprinkle with salt and set aside.

2. Bring a pot of water to a boil and prepare an ice water bath. Carefully lower the eggs into the boiling water, reduce to a simmer and cook for 8 minutes. Transfer to the ice bath to cool (or run under cold water for a little). Peel and slice into halves or quarters.

3. Place the everything bagel topping in a bowl. Roll the cream cheese cubes into little balls with your hands and then roll them around in the everything bagel topping.

4. On a serving plate, arrange the mixed greens. Top with the tomatoes, cucumbers, red onions, bagel croutons, cream cheese balls, eggs, scallions, dill, a few pinches of salt and a few turns of pepper. Drizzle with the dressing.

Get to know the cookbook author and blogger behind Girl Meets Farm with the 10 Things You Didn’t Know About Molly Yeh.

Watch Girl Meets Farm and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

The Epic Winter Salad That’ll Keep You on Track This Season (Ft. the Best Dressing Ever)

Who says winter lunches and dinners need to revolve around steaming stews, soups and roasts? Instead, try an epic winter salad that’s loaded with the season’s best produce. This fresh and colourful recipe is adaptable to any of your favourite cold weather add-ins: try cauliflower instead of Brussels sprouts, pomegranate seeds instead of dried cranberries, sliced chicken breast instead of chickpeas, crumble over feta to add richness and so much more. What you won’t want to change is the lip-smacking roasted garlic dressing with a hint of sweetness to tie it all together. 

The sturdiness of the vegetables used enable you to meal prep this on the weekend for a week of filling lunches or veg-forward dinners. Even if you’re cooking for one, make the entire recipe and reward yourself with something nourishing and delicious every day this week. 

Epic Kale Winter Salad

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Serves: 4 to 6 

Ingredients: 

Salad
300g Brussels sprouts, tough ends removed and halved lengthwise
250g (1 large) beet, peeled and cut into ½-inch cubes
3 Yukon gold or 2 peeled sweet potatoes, cut into ½-inch wedges or cubed
1 onion, peeled and cut into thin wedges
1 large or 2 regular cloves garlic, whole and unpeeled
3 Tbsp extra-virgin olive oil
1 tsp dried thyme
¾ tsp kosher salt
6 cups kale, de-stemmed and torn or shredded into manageable pieces
1 (19 oz) can chickpeas, drained and rinsed
⅓ cup toasted sunflower seeds
¼ cup dried cranberries or pomegranate seeds

Dressing
⅓ cup extra-virgin olive oil
2 Tbsp balsamic vinegar
2 Tbsp water
1 Tbsp applesauce
1 tsp Dijon mustard
½ tsp kosher salt
Roasted garlic, from above 

Directions:

1. For the salad, preheat oven to 400ºF. Add Brussels sprouts, beet, potatoes, onions and garlic to separate areas (to prevent the beets from staining the other vegetables) of one large or two medium rimmed baking sheets and evenly divide over olive oil, thyme and salt, and then toss vegetables to coat. Roast for 35 to 40 minutes, until vegetables are tender. Squeeze the garlic out of its paper and smash to create a paste; reserve garlic paste for the dressing. 

2. For the dressing, in a medium glass jar to shake or bowl to whisk, combine all dressing ingredients, including the smashed garlic paste, from above. Shake or whisk until the mixture is smooth and creamy (it’s okay if there are some small bits of roasted garlic – it’s sweet and won’t be pungent like a chunk of raw garlic would). 

3. Toss a portion of the dressing with the kale to coat and add to large platter, or divide among 4 to 6 individual salad bowls. Toss a portion of the dressing with the chickpeas and add to the platter or divide amongst bowls. Add a section of each of the roasted vegetables and drizzle over remaining dressing. Sprinkle everything with sunflower seeds and cranberries, and serve warm, room temperature or chilled. Alternatively, instead of composing the salad, toss everything together before serving.

Entertaining this season? May we suggest this show-stopping healthy grain bowl for a crowd (featuring mashed sweet potato and wine-baked tofu!). You’ll also love these 15 vegan roast alternatives for meat-free guests.

15-Minute Gluten-Free Tabbouleh Pasta Salad You’ll Make Weekly

It’s important to have quick, healthy and crowd-pleasing recipes in your dinner rotation that can be tossed together when you’re in a pinch, or even when you’re not! This vibrant tabbouleh dish is the perfect lettuce-free salad to whip up when you’re looking for something fresh with minimal prep involved. The only real cooking is boiling gluten-free pasta before combining with vibrant, zesty, raw ingredients.

Gluten-Free Tabbouleh Pasta Salad

Prep Time: 7 minutes
Cook Time: 8 minutes
Total Time: 15 minutes
Servings: 2-4

Ingredients:

2 cups uncooked gluten-free fusilli
4 cups water
1 cup fresh parsley, minced
½ cup fresh mint, minced
2 mini cucumbers, diced
1 cup diced tomatoes
3 Tbsp diced red onion
¼ cup extra-virgin olive oil
1 small clove garlic, minced
¼ cup lemon, squeezed
¼ tsp sea salt
¼ tsp pepper

Directions:

1. Add lots of water and salt to a pot, allow to boil, then toss in the pasta and cook according to the package directions. When cooked, drain, rinse and cool slightly.
2. If you’re using a food processor, install the “S” blade, place the herbs inside and blitz until they’re minced – but do not over blitz into an herby paste! Alternatively, you can chop them with your knife until minced. 

3. Dice the cucumbers, tomatoes and red onion.
4. Place all ingredients in the bowl and season with extra-virgin olive oil, minced garlic, lemon, sea salt and pepper.
 

Looking for more quick and painless meal ideas? We’ve got 20 easy 15-minute dinner recipes and a 15-minute cheesy one-pot pasta. If you’re gluten-free, these delicious dinner ideas and party appetizers are here to please your palate.

Nutritionist Reveals 6 Meal Prep Tips to Avoid a Sad Desk Lunch (Plus Two 10-Minute Recipes!)

Meal prep is the key to mastering lunch, and in my new cookbook, Modern Lunch, I share exciting and inventive ways to take your packed or at-home lunches from uninspired to extraordinary. Here, I’m revealing a handful of my top meal prep tips, along with two recipes for a re-imagined version of the midday meal.

What is a modern lunch, anyways?

It’s a refreshed version of the midday meal full of colourful, delicious, healthy ingredients that are readily accessible and straightforward to put together.

A modern lunch saves you time in the long run by getting ahead in the kitchen (welcome to the world of meal prep!), money (have you seen how much your lunch delivery is costing you each week?) and supports a healthy lifestyle (fresh, homemade meals are always going to be better for you than that pricey takeout).

Think about your schedule for the week and what your workplace has to offer before diving into meal prep. If you don’t want to stand in a microwave line, choose no-heat lunches (the book is loaded with those exact recipes), or, if you can only make lunch for one day of the week, just make one recipe. There are no “rules” you need to follow because we all have different schedules and constraints. The idea is to start thinking about lunch in a new way: as part of your self-care routine.

Here are some of my favourite meal prep tips, tricks and recipes to make sure a #saddesklunch is a distant memory.

1. Mark Your Calendar

A homemade (but not sad) lunch won’t happen unless you carve out the time during the week. Many home cooks find an hour or two on Sunday to be the most doable. I love Sunday afternoons to do my meal prep. Bonus: it’s a great time to catch up on podcasts or audiobooks.

Here’s what your Sunday meal prep could look like:
Step 1: Pick your recipes and make a grocery list (15 to 20 minutes)
Step 2: Shop (1 hour)
Step 3: Cook and prep (2 hours)
Step 4: Store the food and/or pack lunches (15 to 20 minutes)

2. No Time To Plan Lunch and Grocery Shop? Do This Instead

Keep canned chickpeas and beans, quick-cooking grains, ready-cooked proteins (canned salmon, tuna and sardines), olive oil, your favourite vinegar, mustard and tamari in the pantry at all times to form the base of your meal prep lunches. You can make a grain “bowl” in a container with a delicious dressing in a flash. And sweet potatoes, smoked tofu and cabbage or kale keep fresh for a lot longer than many perishable items, so keep these on hand for a packed lunch in a moment’s notice (pick up a few extra every time you grocery shop to make this a reality).

3. Find Your Favourites

A barrier to making lunch that I hear over and over again is that lunch is boring. If you’re not inspired to make lunch, you won’t. Ask yourself what you love – is it broccoli? Spinach? Sweet potatoes? Brown rice? Chicken? – and pick one or two recipes with that ingredient as the star attraction.

4. This Simple Trick Instantly Avoids a Sad Desk Lunch

Keep a cheap ceramic plate and bowl at work to transfer your packed lunch to, and use real utensils when eating. This simple switch elevates a desk lunch and somehow makes it taste way better.

5. Take Your Pantry to Work

Keep hot sauce; flaky salt; and a little bottle of vinegar, olive oil and tamari at your desk or in your workplace kitchen to perk up a lunch that needs a boost. Keep a few whole lemons at your desk to add zip to your grain salad and never look back. If you have to have sriracha on everything, keep some handy. These small boosters take lunch from blah to beautiful.

6. Make it Beautiful

Garnishes can do wonders to add a pop of appetizing colour to not just your lunch, but every meal. In my opinion, they should taste really great and add another dimension of flavour and/or texture, too. Try topping a meal with refreshing pea shoots or watercress, crunchy toasted pumpkin seeds, dukkah (an Egyptian spice and nut/seed mix), torn tender herbs, pomegranate seeds, strips of lemon zest and more. Another way to give your lunch an artful twist is to layer it in large glass jars, like the recipes I’m sharing below.

I have so many more tips in Modern Lunch, along with more than 100 recipes for both those who are new to a homemade lunch and lunch pros who are in search of fresh ideas. Here are two recipes to get you started because life is too short to have a bad lunch!

Two Grab-and-Go Meal Prep Salads from Modern Lunch:

Modern-Lunch-Modern-Lunch-Mint-Chicken-Peanut-Butter-Salad-2-copy

1. Chicken and Cucumber Ribbon Salad with Peanut Butter Vinaigrette

Total Time: 10 minutes
Serves: 4

Ingredients:
Peanut Butter Vinaigrette
2 Tbsp lime juice
2 Tbsp natural peanut butter or favourite nut butter
2 Tbsp tamari
1 Tbsp avocado oil or grapeseed oil
1 Tbsp maple syrup
1 Tbsp water
1 tsp fish sauce (optional)
¼ tsp red chili flakes

Chicken and Cucumber Ribbon Salad
2 (8 oz) poached chicken breasts, shredded
1 cup roughly chopped fresh mint
3 green onions, sliced
1 English cucumber, sliced into ribbons with a vegetable peeler or cut into thin coins, divided
2 heads butter lettuce or gem lettuce, leaves separated, torn, divided

Directions:
1. For the vinaigrette, in a small bowl, whisk lime juice, peanut butter, tamari, oil, maple syrup, water, fish sauce and chili flakes until fully emulsified. If not using immediately, store in an airtight glass jar for up to 1 week; just shake well before using.
2. For the salad, in a large bowl, combine shredded chicken, mint, and green onions. Keep cucumber and lettuce separate for assembly.
3. To assemble, add dressing to the bottom of four large jars. Add chicken mixture on top of dressing, followed by cucumber and lettuce. Seal and refrigerate, or take to go immediately.
4. Keep chilled in the office refrigerator or tucked away with a cooler pack at your desk. To serve, shake and enjoy directly out of the jar or shake, transfer to a serving bowl, and eat.

Lunch Notes: Stretch Your Meals with Quinoa
To lend a subtle nutty flavour, pleasing chewiness a little extra sauce-soaking vehicle to this recipe, toss in 1 cup cooked quinoa into the prepared chicken mixture. It also adds another serving to the dish, so you can enjoy it the whole workweek.

Modern-Lunch-9-Layer-Salad-Jar

2. 9-Layer Salad with Lemon Curry Dressing

Total Time: 10 minutes
Serves: 4

Ingredients:
Lemon Curry Dressing
½ cup lemon juice
½ cup unsweetened plain yogurt
¼ cup extra-virgin olive oil
1 Tbsp mild curry powder
½ tsp salt
¼ tsp minced garlic
ground black pepper, to taste

Salad
1 cup fresh shelled or frozen green peas, divided
1 bulb fennel, cored, shaved or very thinly sliced, divided
1 head radicchio, cored, shredded, divided
2 carrots, shaved or grated, divided
½ cup fresh herbs of choice (basil, parsley, mint), divided
4 cups baby arugula, divided
1 cup shaved parmesan, divided
4 servings protein of choice, divided (see Lunch Notes)
lemon wedges, divided

Directions:
1. For the dressing, in a small bowl, whisk all dressing ingredients until fully combined. Store airtight in refrigerator until ready to assemble salad jars.
2. To assemble the salad, add dressing to the bottom of four large jars. Top with salad ingredients in order listed. Seal and refrigerate or take to go immediately.
3. Keep your jar chilled in the office refrigerator, or with a cooler pack in your lunch bag. To serve, remove the lemon, shake up the jar, then squeeze the lemon over top, and enjoy. Or, toss the salad in a serving bowl, season with the lemon, then eat.

Lunch Notes: Pick Your Protein
Protein keeps you fuller for longer, making it a must-have addition. Chicken, salmon, tuna, hard-boiled eggs, or canned white beans are what I reach for to bulk up this salad.

Keep your lunch game strong all week long with this how-to guide for Sunday meal prep.

Recipe and photography credits:
Excerpted from Modern Lunch: +100 Recipes for Assembling the New Midday Meal by Allison Day. Copyright © 2019 Allison Day. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

1 Can of Chickpeas, 5 Simple Chickpea Salads

Turn a humble, economical and healthy can of chickpeas into five delicious salads that keep well in the fridge all week to enjoy for lunch, dinner, or as an anything-but-boring side dish. From smashed curry chickpea salad lettuce cups to chipotle sweet potato chickpea salad, these versatile recipes will surelysustain and satisfy.

Chickpea-Salad-Green-Goddess-4

Prep Time: 5
Cook Time: 5
Serves: 4

1. Green Goddess Chickpea Salad

Ingredients:
1/4 cup homemade or prepared pesto
2 Tbsp extra-virgin olive oil
1 Tbsp lemon juice, more for serving
1/4 tsp salt
1/4 tsp ground black pepper
1/2 lb asparagus, tough ends removed and cut into 1/2-inch pieces
1 (19 oz) can chickpeas, drained and rinsed
2 cups packed roughly chopped regular spinach or whole baby spinach
1 cup fresh shelled green peas or frozen, defrosted green peas
6 radishes, thinly sliced

Chickpea-Salad-Green-Goddess-1

Directions:
1. In a small bowl, combine pesto, olive oil, lemon juice, salt and pepper.
2. Steam asparagus until tender, about 5 minutes, refresh with cold water and pat dry with a paper towel. Add asparagus to a large bowl along with pesto mixture and remaining salad ingredients. Mix well to combine. Refrigerate until ready to serve, up to 5 days. Serve with additional lemon.

Chickpea-Salad-Green-Goddess-2

2. Smashed Curry Chickpea Salad in Lettuce Cups: In a large bowl, mash 1 (19 oz) can of chickpeas, drained and rinsed, with a potato masher or back of a fork until roughly smashed. Mix in 2 stalks diced celery, 1/4 cup finely chopped fresh mint, 1/3 cup mayonnaise, 1 Tbsp lemon juice, 2 tsp curry powder, and salt and pepper to taste. Serve in butter lettuce cups and garnish with pea sprouts on top.

3. Chickpea Salad Niçoise: In a large bowl, mix 1 (19 oz) can drained and rinsed chickpeas, 1/2 lb blanched green beans, 1/2 lb boiled baby new potatoes, 1/4 cup Niçoise or Kalamata olives, 1 Tbsp chopped fresh dill, 1 Tbsp chopped capers and your favourite French vinaigrette recipe.

4. Chickpea Fattoush: In a large bowl, mix 1 (19 oz) can drained and rinsed chickpeas, 2 pieces torn well-toasted flatbread or pita, 1 diced tomato, 1/4 thinly sliced red onion, 6 chopped pitted dates, 1/2 cup crumbled feta, 4 thinly sliced Persian (baby) cucumbers, 1 Tbsp minced chives, 3 Tbsp olive oil, 1 Tbsp lemon juice, 1 Tbsp ground sumac and salt to taste.

5. Ancho Sweet Potato Chickpea Salad: In a large bowl, mix 1 (19 oz) can drained and rinsed chickpeas, 2 peeled and cubed roasted sweet potatoes, 2 thinly sliced roasted red bell peppers, 1 minced chipotle pepper in adobo sauce, 2 Tbsp avocado oil or olive oil, 1 tsp lime zest, 1 Tbsp lime juice and 1/4 tsp salt. Serve garnished with chopped fresh cilantro and diced green onion.

Take a look at our collection of 60 Chickpea Recipes to Make Your Heart Happy.