Today’s recipe is from Pinch of Yum. She comes up with such unique, healthy, mouth-watering recipes. I highly recommend this blog!
Here are my qualifications for a delicious salad: many textures (one of those needs to be crunchy), lots of toppings, lots and lots of flavor, and preferably very unique. Here’s my husband’s dream salad: a salad bag that’s just lettuce, carrots, maybe some radishes with Italian dressing and croutons. Super boring, I know.
I don’t cater to him hardly at all in my cooking. I was raised in a household that ate a large variety of foods, not because we loved them, but because we ate what the parents made. They were not short order cooks. Overtime, we grew to love these sorts of things and made them when we were on our own. I explained to my husband when we were dating that because I love cooking and he doesn’t care, I wanted to be the main chef in our home and I explained to him that it was important to me to give our kids the gift of health by teaching them early on to love unique and healthy foods.
If we were to do this as a family, it was important that “Dad” be eating everything that is made or else what kind of example does that set? Luckily, he agreed and happily eats whatever I make.
Why did I just go into that? Two reasons: 1) Explain why I make new and different foods every week (also because it’s fun) 2) Explain that while my husband is happy and willing to try new things, we have different flavor preferences- I plan to only post the things here that appeal to both of us. This salad is one of them. My husband was visibly nervous as I made this, but after trying it, he loved it! Hence, why I’m sharing it 😉
The only adjustment I’d add is instead of tossing the roasted chickpeas with the salad, add them to each individual plate and keep the leftovers out at room temp (not air-tight).
Recipe here. We love this salad and hope you do too!