To feed my family’s craving for more vegetables this winter, this Middle Eastern Vegetable Salad Dish was perfect for January’s #BloggerCLUE reveal.
Do you know what scurvy is? Scurvy is what happens when you get a month or so into winter and realize that you can’t remember when the last time family dinner wasn’t a tummy-warming, rib-sticking pasta, potato or rice casserole loaded with beef, chicken or pork and only a hint of vegetables. Scurvy’s loaded potato soup instead of gazpacho.
Okay, yeah, I know, it’s not that bad, but you get my drift.
We eat differently in winter, partly because farmers’ markets are shut down and the vegetable options are lessened, but mostly because we opt for warm comfort foods over cooler healthy fare. At least, I do.
With the January Blogger C.L.U.E. theme being ‘healthy eating,’ I immediately thought about looking for a hot comfort food dish that included chicken since it’s the ‘healthier’ meat. I was lucky to have A Spoonful of Thyme, a wonderful blog run by Kate who makes some incredible dishes.
I was trying to decide between the Chicken Piccata, Chicken Breasts in Champagne, or Indonesian Ginger Chicken (which I’ll still probably try!), when Sophie came into my office, looked over my shoulder and sighed, ‘Chicken again?‘ She left the room and left me in search of a new plan as I realized she was right; we’ve been eating a lot of chicken.
I explored a bit more around Kate’s site but stopped in my tracks when I came across this salad. Even though it’s not the season for garden fresh cucumbers and tomatoes, since I spent several years in Lebanon and fattoush made a regular appearance at our table, I had to give it a try.
Chop vegetables and herbs. Open a can of chickpeas. Whisk together a vinaigrette and pour it on the veggies. Sprinkle on the cheese.
Side notes; I didn’t add anymore salt and found the two teaspoons to be plenty. I did not use all the vinaigrette, but thought there was enough to coat the veggies by using about a third of what was there.
The salad’s supposed to be served with pita toast, but I didn’t get that far. I just started with a forkful to taste it and didn’t stop until the bowl was empty. It’s delicious. Fresh, crunchy, tangy, creamy, healthy and delicious.
Middle Eastern Vegetable Salad Recipe
- 5-7 scallions, chopped
- 4-5 tomatoes, seeded, cored and diced
- 1 English cucumber, halved lengthwise, seeded and diced
- 1 can garbanzo beans, drained and rinsed
- ⅓ cup fresh chopped parsley
- ⅓ cup fresh chopped mint leaves
- ⅓ cup fresh chopped basil leaves
- ½ cup extra virgin olive oil
- ½ cup freshly squeezed lemon juice
- 1 Tbsp (3 cloves) minced garlic
- Salt and Pepper
- 8 oz feta cheese, diced
- Toasted pita bread triangles for serving.
- Mix the tomatoes, cucumbers, scallions, garbanzo beans, parsley, mint and basil in a large bowl. Toss the vegetables to combine.
- In a small bowl mix together the lemon juice, 2 teaspoons of salt, pepper and garlic. Slowly whisk in the olive oil to make an emulsion. Pour the dressing over the vegetables and toss to coat. Add the feta being careful not to break up the small dice. Salt and pepper to taste.
- Serve the salad with toasted pita triangles.
About The Group
As you know, over this past year the second Wednesday of the month has been reserved for the Blogger C.L.U.E. Society, a group of food bloggers who play a game together; sneaking around each other’s sites and surprising one another with the dishes we make from what we find. It’s our chance to have fun together and since you’re here, you get to be a part of the game. I’d love it if you’d take a minute and check out the other players. Heck, you may even find the person who got Taking On Magazines as their blog before I do. If you do discover who it was, let me know, okay?
- Apricot Muffins by Azmina from Lawyer Loves Lunch
- Broccoli Stalk Feta Salad by Stacy from Food Lust People Love
- Citrus Shrimp by Lauren from Sew You Think You Can Cook
- Couscous with Chicken and Vegetables by Sue from A Palatable Pastime
- Ginger-Citrus Grilled Salmon by Kathy from A Spoonful of Thyme
- Irish Seafood Cocktail by Kate from Kate’s Kitchen
- Massaged Kale Salad by Anna from annaDishes
- Mediterranean Chopped Salad by Christy from Confessions of a Culinary Diva
- Middle Eastern Vegetable Salad by Christiane from Taking on Magazines
- Orange Banana Matcha Smoothie by Kim from Liv Life
- Red Lion Inn Swordfish by Lea Ann from Cooking on the Ranch
- Roasted Carrots and Cauliflower (with a kick) by Debra from Eliot’s Eats
- Sophie’s Chopped Salad by Rebekah from Making Miracles
- Thai Salad with Peanut Dressing by Liz from That Skinny Chick Can Bake
- White Bean Chili by Lisa from Authentic Suburban Gourmet
- Winter Salad of Roasted Beets, Avocado and Grapefruit by Wendy from A Day in the Life on the Farm