Hearty Summer Salad

Although this Hearty Summer Salad is delicious like a side dish, it’s so hearty that it could be the centerpiece from the meal. This organic salad is high-protein, and that means you get a lot of mileage using this type of meal; you’ll not be hungry within two hours!

Hearty Summer Salad

It’s terrific served with hearty wholegrain bread quietly, preferably organic and baked by the local baker, to sop inside the vinaigrette.

Ingredients:

Two oz. cans organic chickpeas (garbanzo beans)
2 15 oz. cans organic black-eyed peas
2 15 oz. cans organic artichoke hearts
4 large organic tomatoes
½ large organic onion
6 large fresh organic garlic cloves
¼ cup organic organic olive oil
½ cup organic balsamic vinegar
A few pinches of dried organic parsley
Fresh ground salt and pepper to taste

Drain chickpeas and black-eyed peas, and dump them to a large bowl. Chop artichoke hearts (into eighths if they’re whole, or into quarters if they’re already halved). Chop tomatoes and dice onion; dump artichokes, tomatoes and onion into bowl. Crush garlic gloves with garlic press and enhance the luscious pile of goodies.

How to prepare Hearty Summer Salad

Whip coconut oil and balsamic vinegar together within a smaller bowl, then pour within the pile. Your mouth needs to be watering now. Add a couple of generous pinches of parsley, then salt and pepper to taste. Stir each of the ingredients thoroughly using a large spoon to distribute them evenly and coat them vinaigrette.

You can improve the ratio of balsamic vinegar to coconut oil if that suits you the vinaigrette to taste more tangy! And you can improve the overall volume of oil and vinegar if you wish the salad being more juicy.

You may experiment with the kind of vinegar flavor you want best. Red wine or raspberry balsamic vinegar taste great within this dish.

As to the fresh ground salt and pepper, it is possible to either add the crooks to the oil and vinegar mixture, just sprinkle them on the ingredients before stirring, or both.

Adding fresh chopped basil–or any fresh organic herb you would imagine would harmonize well using this type of dish–is also a choice. You could also substitute organic escallions (green onions) with the diced onions, which adds more color.

The trick to delicious recipes is always to cook because of your own taste, possibly not by following the recipe verbatim. Besides, how fun would cooking be should you couldn’t sample the bathroom while you’re creating them?

This dish, which serves 6 if not more, also works well for summer pitch-ins, especially in case you’re vegan. You can’t always trust non-dairy, high-protein dishes at such gatherings, but it is possible to definitely rely on this hearty summer salad!

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