Odds and Ends Salad

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.)

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