Greek Salad with Chickpeas and Olives
Ingredients:
1 can of chickpeas, rinsed and drained
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
1/2 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
1 teaspoon dried oregano
Salt and pepper, to taste
Instructions:
In a large salad bowl, combine the chickpeas, cucumber, cherry tomatoes, red onion, olives, feta cheese, and parsley.
In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
Pour the dressing over the salad and toss to combine.
Taste and adjust seasoning as needed.
Serve immediately, or refrigerate for at least 30 minutes to let the flavors meld together before serving.
Lentil Soup with Crispy Whole Grain Bread
1 cup dried lentils
1 onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups vegetable or chicken broth
1 teaspoon cumin
1 teaspoon smoked paprika
1/2 teaspoon thyme
Salt and pepper to taste
4 slices whole grain bread
Olive oil for drizzling
Instructions:
Rinse the lentils under running water and set aside.
In a large pot, heat a little olive oil over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
Add the minced garlic, cumin, smoked paprika, and thyme to the pot. Stir and cook for another 1—2 minutes until fragrant.
Pour in the vegetable or chicken broth and add the rinsed lentils to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for about 30—40 minutes, or until the lentils are tender.
While the soup is cooking, preheat the oven to 350° F. Place the whole grain bread slices on a baking sheet and drizzle with a little olive oil. Bake for 10—15 minutes, or until the bread is crispy and golden.
Once the lentils are cooked, use an immersion blender to blend the soup until smooth. If you don’t have an immersion blender, you can carefully transfer the soup to a regular blender and blend in batches.
Season the soup with salt and pepper to taste.
Ladle the lentil soup into bowls and serve with the crispy whole grain bread on the side.
Classic Caprese Salad with Balsamic Glaze
Ingredients:
4 large ripe tomatoes, sliced