One of my absolute favorite summer salads that isn't truly a recipe, more like a toss in, shake (don't ever forget the shakeeeee, iykyk lol) and enjoy. The tomatoes and cilantro give it the freshness, the tangy (hello banana peppers) and sweetness from the bacon al combine to give a huge punch of flavor in each bite. And it's just so perfect to make ahead for hot days that you don't want to spend in the kitchen.
Ingredients
2 Cans of rinsed Chick Peas, I take the little "peel" off of the chickpeas while rinsing, the girls don't like the texture of this part and it saves me!
6- 8 strips of bacon
2 cups of halved cherry tomatoes
huge bunch of cilantro, roughly chopped (but can be minced for picky eaters)
1/2 cup banana peppers, chopped (I've used pickled onion here and it's so delicious!)
Simple Vinaigrette
1/2 cup olive oil (avocado works too)
1/4 cup lemon juice
1/4 cup vinegar
1/4 agave
**want to change up a simple vinaigrette dressing? You can add a whole ripe avocado and blend it up. It's sooooo delicious I use it as a dipping sauce! I'll be sharing a few of my star homemade dressings that I make on the regular really soon.
Recipe is just tossing all ingredients into a large bowl, including about 3/4 of the dressing, you can use more or less depending on how you like it. I prefer to use a bowl that is shallow so that most of the salad can all sit in the dressing.Toss really well, cover and let it marinade for a couple hours before serving. I like to give it a few tosses every time I walk by. This is the type of dish that taste even better when you make ahead, so it's a win in my book.
Other combos I have used with the chickpea, dressing mixture is chicken sausage and finely chopped fennel or left over salmon, chopped up red peppers, orzo pasta and sun dried tomatoes or I add loads of arugula and grilled chicken to the exact one above. So many options!
I hope that you try this dish this week! And if you do please be sure to tag me on Instagram, I love to see when you enjoy my recipes.
xoxo
Natalie
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