Salads don’t have to have greens; in fact, protein packed salads like this one can be quite filling and satisfying on their own. We have a delivery from our CSA coming this Tuesday (deliveries are once every 3 weeks during the Winter), and so our supply of fresh produce is sadly low, but I was able to scrap together this nutritious salad from odds and ends I found in the fridge and pantry.
- Grated carrots
- Chopped scallions
- Chopped parsley stems (don’t throw them out after you use the leaves! They’re great in salads and soups)
- 1 can of rinsed chickpeas
- 1 diced roasted beet
- 1 small clove of crushed garlic
- Feta cheese
- Olive oil, tarragon vinegar, salt and pepper
The traditional oil to vinegar ratio is 2:1 or 3:1, but I tend to like mine more vinegary than that, so I often do 1.5:1 but don’t get caught up on ratios, just eyeball it and let taste be your guide. For this salad, I let the carrots, parsley stems, scallions and garlic steep in some vinegar, salt and pepper as I chopped the beets. I then tossed in the chickpeas, oil, and finally the beets and feta. (Adding the beets at the end prevents the beet color from overtaking everything, though that’s somewhat unavoidable.)
Sometimes throw-together meals are the best! I love that you threw beets in here. Yum!