Chickpea Cucumber Salad

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A refreshing salad that is healthy and big on taste – perfect as a side salad or grab a bigger portion for a complete meal. This invigorating salad has a zesty taste with a capers, lemon and jalapeno dressing.

Servings: 2 Time: 20 minutes including 10 minutes resting time

Ingredients

  • 1 15 ounce can chick peas, rinsed
  • 1 pound Persian cucumbers
  • 2 medium tomatoes or 16 oz grape tomatoes
  • 1/2 cup crumbled feta cheese, for serving
  • 2/3 cup parsley, chopped
  • 1 jalapeno, deseeded and minced
  • 1/4 cup red onion, diced finely
  • 1/4 tsp dried oregano
  • 1.5 tbsp capers, drained and chopped alternatively 1.5 tbsp finely chopped dill pickles
  • 1 tbsp honey
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1/4 tsp each salt and pepper to taste

Method:

  • In a large bowl, whisk lemon juice, olive oil and honey together. Add in capers, oregano, salt and pepper. Whisk well to combine.
  • Dice the cucumbers and add to the bowl along with tomatoes, onions, jalapeno and parsley. Toss all the ingredients and let sit for 10 minutes, at least before serving.
  • Top with feta cheese before serving.

Orange Date Salad

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How about a vitamin-rich salad that transports you to a land of sunshine and warmth? Citrus fruits are a source of vitamin C, folate, potassium, and calcium. And I’ve also heard that the vitamin C helps the body absorb the iron from the spinach better.

Years ago while living in Toronto, a friend Michelle stopped by. As the two of us tried to rustle up a meal with what we had in the fridge, she showed me this simple orange and spinach salad and taught me how to whip up a salad dressing that was so simple and yet, so light. The dressing avoided oils and fats and was sooo delicious. This salad is a riff on that one – some more ingredients but still just packed with vitamin C and good for us ingredients and is the perfect side dish that’s easy to put on the table.

Servings: 4 Time: 10 minutes

Dressing:

  • 2 tbsp orange juice (squeeze half an orange)
  • 1 tbsp honey
  • 1 tbsp French mustard

Salad Ingredients:

  • 3 large oranges
  • 5 oz spinach, arugula mix
  • 1/2 small red onion, thinly sliced
  • 1/4 cup goat cheese
  • 1/4 cup pistachios, or almonds or a combination
  • 1/4 pitted Medjool dates, chopped

Method:

  1. Prepare dressing: Whisk the orange juice, honey and mustard and set aside
  2. Prepare salad:
    1. Peel the orange and cut into big chunks
    2. In a large salad bowl, layer the spinach and arugula mix
    3. Layer the orange chunks, red onions
    4. Sprinkle the nuts, cheese and dates
    5. Drizzle the dressing over the salad and toss just before serving

Nutrition: Approximate estimates only

Per Serving: Calories: 238.5 Carbs: 52 Fat:3.5 Protein: 5.25 Sodium: 112.75 Sugar:43.75  

Watermelon Salad

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This watermelon salad is the perfect way to cool yourself on a hot summer day. The combination of watermelon, feta cheese, mint and lime juice looks lovely on the table or at a BBQ cookout.

Serving Size: 6

Ingredients

  • 6 cups cubed, seedless watermelon
  • 1 cup fresh mint leaves, chopped
  • 3/4 cup crumbled feta cheese
  • 1 whole lime, juiced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 red onion, cut into fine long slices (optional)
  1. Cut rind from the watermelon, then chop the fruit into 1 inch chunks.
  2. Place chunks into a salad bowl
  3. In a small bowl, whisk lime juice, salt and black pepper. Pour over the watermelon cubes
  4. Combine the mint leaves, feta cheese and onion (if using) with the watermelon
  5. Refrigerate for an hour and serve