Yesterday we pressed our luck and took the dog backcountry skiing again, only this time, things worked out. We had a beautiful skin up in the late afternoon, a great ski, and afterward, as the sun dipped down toward Seattle, we feasted on plain cheese sandwiches and this simple chopped salad in the parking lot, passing a decidely unglamorous tupperware container between the three of us humans and feeling in all ways sated.
I meant to add 1/2 cup toasted pine nuts to the mix, but alas, when we came home from skiing, the pine nuts where just where I’d left them, opened and untouched on the kitchen counter.
Recipe for Creamy Chopped Salad with Chickpeas and Cucumbers
Recipe 119 of 365
Goat cheese, olive oil, lemon juice, oregano, and mint combine to make a creamy, tangy dressing for this simple-to-make salad.
TIME: 15 minutes
MAKES: 4 servings
1 (15-ounce) can chickpeas (also called garbanzo beans)
1 English cucumber, peeled if desired and chopped
2 tomatoes, chopped
1/4 cup chopped red onion
1/2 cup pitted Kalamata olives
1/4 cup crumbled goat cheese
1 tablespoon finely chopped fresh oregano
1 tablespoon finely chopped fresh mint
2 tablespoons freshly-squeezed lemon juice
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper, to taste
Mix all the ingredients together in a mixing bowl until the goat cheese turns into a creamy dressing. Serve immediately, or pack for a picnic lunch.