July was a crazy busy month so I missed my monthly Pulse Love post. Therefore I’ve decided to combine July and August and keep it simple – I’m sharing a few pulse field shots I took during my travels this summer. If you’ve had the opportunity to take a road trip across the Canadian Prairies this summer I hope you’ve seen some fields of lentils, peas and chick peas along your drive.
Summer and salads go hand in hand so I’m sharing a simple Greek salad that contains chick peas. This salad is easy to make because let’s face it, who wants to spend hours in the kitchen during a beautiful summer.
Greek Chopped Salad
- 1 cucumber
- 4-5 ripe roma tomatoes
- 1 red bell pepper
- 1 small red onion
- 15 oz. can chick peas, rinsed and drained
- Optional: olives, feta
For the dressing:
- 3 tbsp. red wine vinegar
- 1/4 cup olive oil
- 2 tsp. dried oregano
- 1/4 tsp. salt
Make the dressing: in a small bowl, combine all ingredients and whisk to combine. Set aside.
Dice the cucumber, onion, bell pepper and tomatoes (removing any excess liquid from tomatoes).
Put vegetables and chick peas in a large bowl.
Add dressing and toss to combine.
Can eat immediately or refrigerate for at least an hour to let flavors combine. Some dressing will settle on the bottom, so stir before serving.
Original recipe found on The Garden Grazer.