Easy Fattoush Salad ~. Vegetarian

Easy Fattoush Salad

This fattoush salad is crisp, bright, crunchy, refreshing, tart-sweet, quick and easy but so delicious. When paired with chickpeas, it makes the perfect light meal for hot summer days! It’s also a great side for Mediterranean- and Middle Eastern-inspired mains including Vegan Lentil Fesenjān and Kale Falafel Hummus Wraps.

Ingredients:
Salad:

3 cups chopped romaine lettuce (or other crunchy, neutral-flavored greens // 1/2 head lettuce yields ~3 cups or 130 g)
2 cups chopped fresh, crunchy veggies of choice (we like 1 cup or 150 g cucumber*, 3/4 cup or 150 g chopped tomatoes, and 1/4 cup or 40 g radish)
1 Tbsp lemon juice
1 Tbsp pomegranate molasses (or balsamic vinegar, though not traditional)
3/4 tsp ground sumac
1 healthy pinch each sea salt and black pepper (plus more to taste)
1/2 tsp maple syrup (optional // plus more to taste, depending on the sweetness of your pomegranate molasses)
Extra virgin olive oil (optional // ensure high quality and avoid adding too much)

For Serving

1/3 cup loosely packed fresh mint leaves, removed from stems and left whole (~1 small bunch mint)
1 ½ cups pita chips, slightly crushed (gluten-free as needed 
1/4 cup pomegranate arils (find our favorite way to cut a pomegranate here // or sub sliced strawberries when in season, though not traditional)
1 (15 oz.) can chickpeas, drained and rinsed(optional // include if serving as an entrée)

Directions:
Pita chips: See notes for instructions on making homemade pita chips. We like using store-bought pita chips for ease!

Salad: To a large mixing bowl or serving platter, add lettuce, chopped veggies, lemon juice, pomegranate molasses, sumac, salt, and pepper. Toss to coat veggies with dressing. Taste and adjust as needed, adding maple syrup for sweetness (we used a sweetened pomegranate molasses, so we didn’t find it necessary), more lemon juice for brightness, more pomegranate molasses for a rich, tart flavor, or a drizzle of olive oil for richness (ensure high-quality olive oil and avoid adding too much — we found standard grocery store olive oil added too much bitterness).
FOR SERVING: When ready to serve, garnish with fresh mint leaves, pita chips, pomegranate arils, and chickpeas (optional). Serve right away to keep the pita chips from getting soggy.

Best when fresh. Leftovers will keep stored separately for up to 2-3 days. Not freezer friendly.

Garbanzo Bean Salad With Cucumber Salsa

Garbanzo Bean Salad With Cucumber Salsa

Ingredients:
1 lemon, thinly sliced (about 12 slices)
6 tablespoons olive oil, divided
Fine sea salt and black pepper
3 mini or Persian cucumbers, cut into 1-inch irregular chunks (about 8 ounces total)
¾ cup diced sweet gherkins or sweet dill pickles (about 4 ounces), plus ¼ cup pickle brine
3 spring onions or scallions, thinly sliced
½ cup (packed) roughly chopped fresh dill
1 medium jalapeño, thinly sliced
1 teaspoon maple syrup
¼ teaspoon celery salt (or fine sea salt)
2 (20-ounce) jars chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
½ cup (5 ounces) plain Greek yogurt
½ cup mayonnaise
1½ tablespoons whole-grain mustard
¼ teaspoon nigella seeds, to serve (optional)

Directions:
Heat the oven to 425 degrees. Toss the lemon slices with 1 tablespoon of oil and ⅛ teaspoon of salt on a small parchment-lined baking sheet, and arrange in a single layer. Roast for about 12 minutes, until the lemon is tender and just starting to char around the edges. Set aside to cool briefly, then finely chop.

In a medium bowl, combine the cucumbers, gherkins, pickle brine, spring onion, dill and jalapeño. Stir in the chopped roasted lemon, along with the remaining 5 tablespoons oil, the maple syrup, celery salt and a few grinds of pepper.

In a separate bowl, mix together the chickpeas, yogurt, mayonnaise and mustard, along with ¼ teaspoon of salt and a few grinds of pepper.

To serve, transfer the chickpeas to a serving platter, spoon over the cucumber salsa and sprinkle with the nigella seeds, if using.  

Yield:6 servings

Cucumber Salad Gurkensalat

Cucumber Salad Gurkensalat

Ingredients:

2 lg English cucumbers, unpeeled
1/2 teaspoon salt, divided
1/4 cup light sour cream
3 T low-fat plain strained yogurt
1 1/2 tablespoon cider vinegar
1 T. fresh dill chopped, plus more for garnish
1/2 teaspoon ground pepper, more for garnish
Directions:

Using a mandolin slice the cucumbers into rounds.  Sprinkle with 1/4 teaspoon salt and allow to release some of the water.

In another bowl, place the sour cream and the strained yogurt, whisk until well mixed.  Add the vinegar and continue whisking until dressing is thinner.

Add the chopped dill and pepper, mix well.  Refrigerate dressing until needed. 

Mix the dressing and cucumbers making sure they are well coated. Garnish before serving serving.

Scarlet Runnner Beans, Red Pepper, and Celery Salad. ~ Rancho Gordo

 

A salad shouldn't be a controversial thing, but if you ask around, people have many different ideas. Some view salads as a palate cleanser and some think of salads as a substitute for vegetables at dinner. Some think of a good, hearty salad as dinner itself. We don't think about them much. We just eat them and love them; they are easy to make and delicious. They are appropriate all year but especially in summer.  Remember that with beans you can have a bean salad or you can make your favorite salad and add beans. They can be the star but they are perfectly happy accepting the supporting actor (or actress) role. You are the director. Lead them to greatness, please!

One nice trick is to dress the peppers and beans, put them in one container, and add them later to the greens, keeping everything fresh without wilting the greens. If you can, look for celery at a farmers' market or CSA, where the stalks are often sold with plenty of leaves attached. If you can't find celery with leaves, substitute another sturdy green, like escarole or frisée, or add extra celery instead.

A Recipe from Steve Santos owner of Rancho Gordo Beans and Legumes.

Scarlet Runner Bean, Red Pepper, and Celery Salad

Ingredients:
2 cups cooked, drained Rancho Gordo Scarlet Runner, Ayocote Morado, or Ayocote Negro Beans
1 cup chopped roasted red bell pepper (jarred is fine)
1 teaspoon Mexican oregano
Salt and freshly ground pepper
2 large celery stalks, diced, plus about 2 cups of celery leaves, roughly chopped (see note)

1/2 of a red onion, thinly sliced
1/2 to 1 cup roughly chopped parsley
3 tablespoons extra-virgin olive oil
1 tablespoon Rancho Gordo Pineapple Vinegar or other mild vinegar (or to taste)
Serves 4
Directions:
In a bowl combine the beans, roasted bell pepper and oregano. Add salt and pepper to taste.

In a serving bowl combine the celery, celery greens, Parsley, and onion, Add the oil and vinegar, then season to taste with salt and pepper. Stir well to combine

Add the bean mixture to the celery mixture and toss to combine