I am slowly settling into our new house and work continues around the house on a daily basis. We are still waiting for our driveway to be poured and the landscaping cannot be started until the driveway, and final lot grading is completed, so our lovely new house is sitting on a lot covered in mud. With all the rain we have been having I have to save a pair of muddy boots to use to take my dog for a walk. I will be so happy to have the outside completed so I can start planting some flowers! We have a forest for a backyard and I must say that I am thouroughly enjoying watching all the birds and small furry creatures that come visit my feeders each day. I set up a window feeder with mealworms and have an Eastern Bluebird that I named Arnold who stops by frequently throughout the day much to the amusement of my little Yorkie Zoe. We also have a big, fat wild turkey I call Penelope who lives on our lot as well, and she loves the cracked corn that I put out for the deer. Unfortunately, the deer are afraid of their feeder, but Penelope, a number of racoons, and some very large Blue Jays are enjoying it. I now understand why so many people are avid bird watchers!
Since I am sort of stuck with furniture deliveries and workers in the house, I have been preparing some healthy grain and vegetable salads to last me for lunch for a couple of days. Living just down the street from three of my grandkids, I have learned to make all my recipes in quantity so that I have some tasty snacks to offer hungry kids when they drop by. This simple salad includes ingredients I had on hand both in the pantry and refrigerator and turned out so well that I wanted to share it. This would be a great salad to enjoy throughout the summer months and would pack well to take on a picnic or for outdoor entertaining. To ensure this salad tastes great, do use great ingredients including ripe tomatoes, perfectly ripe avocado, and canned chickpeas that are firm and not mushy. Even though this is just a salad, the addition of avocado and chickpeas make this dish really satisfying and filling.
Deborah Mele 2018
Tomato, Cucumber, & Chickpea Salad
- 2 Cups Ripe Cherry Tomatoes
- 2 Cups Chopped Cucumbers
- 1/2 Cup Thinly Sliced Red Onion
- 1 (14 Ounce) Can Chickpeas, Drained & Rinsed
- 1 Ripe Avocado
- 3 Ounces Crumbled Goat Cheese or Feta Cheese
- 1/2 Cup Olive Oil
- Juice of 1 Large Lemon
- 1 Teaspoon Dijon Mustard
- 2 Clove Garlic, Finely Minced
- Salt & Pepper To Taste
- 1 Tablespoon Finely Chopped Fresh Basil
- 1/2 Teaspoon Dried Oregano
- Place all the dressing ingredients together in a small bowl and whisk well to blend.
- In another bowl, toss together all of the salad ingredients except the cheese.
- Pour the dressing over the salad and toss to coat evenly, then sprinkle the crumbled cheese on top.
- Serve immediately, or refrigerate until needed.