chickpeas

Greek Cobb Salad

This Cobb salad with a twist loads all of my favorite Mediterranean salad ingredients plus the best Greek marinated chicken ever into one savage salad to make a complete, healthy meal in one big bowl.

This Greek Cobb salad is like the Woodstock of salads, bringing so much to one place to deliver peace, love, and joy with a trancelike glow that makes an incredible memory for anyone who experiences it. And just like Woodstock, you too will have wished you’d been there to eat it even if you didn’t.

I heard back from so many of you on my email list where I shared this healthier turkey sausage pasta dinner, when you answered my question, do you want more healthy recipes? The answer was a resounding, YES! like this reply from reader Ann, who wrote:

“Hi I would love any help cooking delicious meals “heart healthy”. I must live a low sodium diet/low fat/etc.., but I miss all the yummy comfort foods I loved. Any help would be appreciated!!”

I admit, this mediterranean Greek Cobb salad may not be everyone’s idea of typical “comfort food”—aka fried, buttered, and gooey-leyed cheesed—but to me, anything that shines with my favorite mediterranean flavors is a comfort to my taste buds—and a whole lot healthier too.continue to the recipe… about Greek Cobb Salad

Crunchy Green Salad with Dilly Chickpeas and Avocado

There are all kinds of salads. Dinner salads. Main-meal chef salads. Caeser salads. Caprese salads. Fruit salads. Seafood cobb salads. A list of salads you may never have enough days to make. Holy crap, does the salad train ever end??

I for one hope not. Because I am a salad QUEEN!

Thanks tp growing up with my mom’s nightly dinnertime routine, dinner simply can’t start without a crunchy green salad to get it all started with. Mom, you raised these tastebuds right!!!

And for lunch? If you ask me my druthers between a salad, a sandwich, or a burger? I’ll take the salad every.single.time.

Why? Because they’re easy to pull together, super fresh and super delicious, and when you make ’em right like this baby here, they just taste so good. And, they’re perfectly primed to make you summer time swimsuit ready in no time.

And this salad is exactly one of those salads I have for lunch more often than not. It’s one of those that doesn’t take much planning and you can really just pull together depending on what’s in the fridge. In fact, that’s how this salad was born.

If you’ve heard anything about the Mediterranean Diet, you’d know that vegetables and good fats are at its core, with leafy greens, tomatoes, and cucumbers all playing a part and avocados taking center stage.

And I ask, when did avocaodos EVER not take center stage?

The Mediterranean diet, Weight Watchers, and so many more nutrition programs promote the obvious health benefits of proteins that come from fresh fish and protein-packed-veggie-sourced proteins like chickpeas, a staple ingredient in my lunch time salad routine.

That’s why this salad has been—and still is—a staple in my lunch time routine.

And one of the reasons I love it so is there’s no dressing involved, just lemon-flavored olive oil (or olive oil with a squeeze of lemon) and an herby quick marination of the chickpeas with dried dill, garlic, the olive oil (and lemon) for some serious flavor.

If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.

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Crunchy Green Salad with Dilly Chickpeas and Avocado

I use a lemon-infused olive oil for the dressing on this salad, or instead, you can use extra-virgin olive oil with the juice of 1/2 lemon.

Servings 1 salad

Ingredients

1 cup canned chickpeas drained and rinsed
2 tablespoons lemon-flavored olive oil or regular olive oil with the zest and juice of 1/2 lemon
1 tablespoon dried dill
1/2 clove garlic pressed
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 cups chopped lettuce like red leaf or romaine
1/2 cucumber peeled and sliced
Handful of cherry tomatoes sliced
1/2 avocado cut into chunks
Sliced shallot or red onion
Feta cheese
Fresh basil leaves

Instructions

In a small bowl, mix the chickpeas with the olive oil, dried dill, garlic, and kosher salt and pepper, adjust the seasonings to taste, and set aside.
In a serving bowl, layer the lettuce, chickpeas, tomato, cucumber, avocado, shallot, and feta cheese. Drizzle with more lemon flavored olive oil and season with more salt and pepper and a few torn fresh basil leave and enjoy.

More Salads That Make a Meal

Citrus Shrimp and Avocado Salad (the best for using up leftovers from this shrimp recipe)
Chicken Caesar Salad Recipe
Autumn Cobb Salad
Southwest BBQ Chicken Salad Recipe
Chopped Mexican Kale Salad Recipe
Avocado and Greek Yogurt Chicken Salad (perfect for using up this meal-prepped chicken)
Roasted Beet, Avocado and Goat Cheese Spinach Salad with Chicken
Outrageous Herbacious Mediterranean Chickpea Salad
30 Days of Healthier Salads That Make a Meal

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Outrageous Herbacious Mediterranean Chickpea Salad

This easy Mediterranean garbanzo bean salad is infused with flavor thanks to a heaping helping of fresh herbs with a garlicky lemon dressing that ups the crunch from red bell pepper, celery and red onion for a simple side dish or topping for greens.

Are you sick of me repeating myself yet?

I’ve said it before and I’ll likely say it 9,349 more times again: Salads are my favorite.

I’m far more tempted by a plate with a sampling of four varieties of salads than a plate of four desserts.

That’s why this salad, in all of it’s understated simplicity, is proof positive that eating real, whole foods doesn’t have to be a complicated affair when simplicity radiates from the whole ingredients its made with.continue to the recipe… about Outrageous Herbacious Mediterranean Chickpea Salad

Quinoa and Kale Protein Power Salad

Quinoa, chickpeas and pistachios add protein and healthy fat to this seasonal kale salad, making it a favorite side dish or healthy vegetarian main meal.

Even though I knew better, I still asked.

“Should we do something with kale, or swiss chard, or spinach, with the quinoa?”

“I’m not a good one to ask about that sort of thing,” he replied. “How about you do something with sausage, butter and cream?”

Typical. Oh…so…typical.

Didn’t he hear the bleating of the noise makers? Didn’t he see the ball drop? Doesn’t he know there’s been the annual calendar flip that puts us all into dietary shock following the previous two month’s full-steam-ahead intake of gluttonous anything and everything?

Lucky for him (ahem) he has me and this protein-packed quinoa and kale salad to remind him.

continue to the recipe… about Quinoa and Kale Protein Power Salad

Moroccan Soup with Kale and Chickpeas

This hearty vegetarian soup of chickpeas, kale, butternut squash and potatoes gets it’s exotic flair from the vibrant Moroccan spices of saffron, cumin and cinnamon and is so easy to make.

Happy to the new, to the year, to you!

Let’s start off the new year exactly where we should, with a big, fat THANK YOU to all of you readers. Cheers to your eyeballs, graciously deep bows for your desires to peruse this blog, and high fives for making recipes that are featured here. I wouldn’t be here without you, and, why would I want to be? It would be mighty lonely around here if you weren’t in it here with me.

Whiz, bang, boom. 2014 seems to have come and gone in the wink of an eye. Or was it just that jolly old man in the red and white suit? Either way, 2015 is already shaping up to be fit for a king.

But wait? Who wants to be some old, rolly-polly bully who sloths about his castle draped in old furs while wielding turkey legs and brandishing silver goblets of the most expensive wine as servants attend to his every whim.

Maybe I’m painting too rosy a picture here because that actually doesn’t sound half bad.

But no! This year we’re going to keep things balanced. We’re going to rely on our instincts, on our guts, and make the most of every bite of fresh, ultra-flavorful food to nourish our bellies and our souls.

continue to the recipe… about Moroccan Soup with Kale and Chickpeas

Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing

One of my favorite parts about cooking is gathering inspiration from different sources and then bringing them together into one, big recipe creating party.

Normally, salads can have the tendency to be predictable, maybe even a bit boring. But if I’m going to sell my husband on the idea that a salad for dinner once a week so we can become part of #meatlessmonday, the salad needs to be hearty and full of flavor.

Wish me luck.

I’d say this kale salad recipe is the perfect example of recent inspiration to hit me over the head when the first bite hit my tongue, meets the jogging of my ever-failing memory thanks to my ever-persistent seasonal cravings and my extreme talents of blog bookmarking and cookbook post-it note tagging.

I have mad skills that way.

So where’s all this inspiration stemming from?

continue to the recipe… about Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing

Quinoa Tabbouleh with Chickpeas and How to Become a Kitchen Knife Slayer

Dull knife = Dull life. And lots of band-aids at our house.

We’ve spent a small fortune on cutlery in our home. We’ve tried lots of different brands and every various style. Chefs knives, carving knives, vegetable cleavers and santoku knives. They each have their place in the sun. But only if they’re sharp and only if you know how to use them.

Because Smudge had a hankering to help me cook in the kitchen and because this recipe for Quinoa Tabbouleh with Chickpeas requires a lot of chopping, I took advantage of the need-for-knife-education situation and put my girl to school. Let’s kill two birds with one stone, am I right?

Smudge has proven her place in our kitchen. She’s seen what cooking means to her mom and dad and she’s ready to graduate from cracking eggs and spreading butter on toast to wielding her way with the most savored utility in the kitchen. The home cook’s trusty sword. The extension of her right arm, or left if that’s your preference.

As Smudge comes around to her 10th birthday in 4 weeks (YIKES!) she’s ready to get into the good stuff, to graduate to the big guns. The knives that do damage. So before she does, she’s going to be schooled by the pros. And that’s where this lesson begins.

continue to the recipe… about Quinoa Tabbouleh with Chickpeas and How to Become a Kitchen Knife Slayer

Spinach Salad with Hot Bacon Dressing and Spicy Roasted Chickpeas

Adults love it, kids loathe it. For better or for worse, spinach is a mainstay super food that just cannot be ignored in today’s diet and my Spinach Salad with Hot Bacon Dressing and Spicy Roasted Chickpeas is yet another reason to add it to your lunch or dinner menu plans.

This post is sponsored by Tabasco as part of its 10-Ingredient Challenge. Thanks for supporting companies I believe in, which allows me to create more unique content and recipes for you.

This recipe combo is the final installment of my Tabasco 10-Ingredient Challenge, following up my Tabasco Brined Spicy Drumsticks, Tabasco Chicken Meatballs in a Spicy Tomato and Apricot Sauce and Tabasco Braised Chicken with Chickpeas and Kale.

Spicy and we love it.

continue to the recipe… about Spinach Salad with Hot Bacon Dressing and Spicy Roasted Chickpeas

Garlicky Swiss Chard and Chickpeas

**This giveaway is now closed.

There are few things I enjoy more than spending an afternoon cuddled up with:

A: A warm body I love (Smudge, G Dawg or one of the pups all take first place),

B: Either my iPad loaded with new online mags to scroll through or a fresh batch of my favorite print titles to savor,

C: A new cookbook to glean tasty inspiration from.

Lucky me, I have exactly three of those reasons to make a fresh iced coffee, kick off my shoes, and steal away for some “me” time but this time it’s with the debut cookbook from one of the web’s most popular food bloggers, Lori of Recipe Girl, appropriately titled The Recipe Girl Cookbook. Well said Lori.

Lori was one of the first food bloggers I discovered after being introduced to her blog by a friend of a friend. I had just started FoodieCrush and after blogging for a just a few months I boldly asked Lori if I could interview her. She was probably wondering what she got herself into, but graciously said yes to this newbie.

I got to know her a lot better on a blogger’s trip to visit Harry & David, and in person realized this girl not only knows food, but she’s generous and creative, offering advice when asked and encouraging others to reach their goals. Plus she likes a nice glass of wine. I can totally get down with a gal like that.

So when Lori asked me to take a look at her new cookbook, and cook and eat and share one of her recipes, it wasn’t hard to respond with an “Absolutely!” Send over the echo-sign, I’m in.

Lori paired my post with one from Amanda, who chose to make Lori’s Cheese Ravioli with Brown Butter & Fresh Tomato Sauce. My plan was to choose a side dish that would work with her choice, creating a complete—and simple—dinner. Oh but which recipe was would it be?

continue to the recipe… about Garlicky Swiss Chard and Chickpeas

chickpeas

Greek Cobb Salad

Crunchy Green Salad with Dilly Chickpeas and Avocado

Crunchy Green Salad with Dilly Chickpeas and Avocado

Ingredients

Instructions

More Salads That Make a Meal

Outrageous Herbacious Mediterranean Chickpea Salad

Quinoa and Kale Protein Power Salad

Moroccan Soup with Kale and Chickpeas

Kale Salad with Butternut Squash, Chickpeas and Tahini Dressing

Quinoa Tabbouleh with Chickpeas and How to Become a Kitchen Knife Slayer

Spinach Salad with Hot Bacon Dressing and Spicy Roasted Chickpeas

Garlicky Swiss Chard and Chickpeas

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