As I've said, I love salads without lettuce because they don't get slimy or soggy when left in the fridge for a few meals in a row.
This is also one of my favorite things to make on a Sunday, then bring for lunch all week.The weather is warming up and this is the perfect summer lunch.
2 red bell peppers, chopped
1 bunch spring onions, chopped
1 red onion, chopped
3 cups grape tomatoes, cut in half (I used both red and yellow ones)
1 jalapeno, diced (I left the seeds in because I like things spicy. If you don't want heat, don't use the seeds)
3 cans of garbanzo beans, rinsed
Juice of 2 lemons
1/2 cup olive oil
4 garlic cloves, minced
2 Tablespoons Balsamic vinegar
pinch of salt
pinch of sugar
Shredded or crumbled cheese (I used parmesan but feta goes great with this)
To make the salad:
Mixed the bell pepper, spring onion, red onion, tomatoes, jalapeno, and garbanzo beans in a big tupperware.
To make the dressing:
Mix the oil, lemon juice, garlic, Balsamic, salt and sugar in a jar, then shake vigorously. Taste and see if it needs more seasoning.
Then: Put the dressing on the salad. Sprinkle with cheese. Eat!
|Tiny tomatoes are so delicious. Many of them were eaten during the slicing process.|
|These lemons were enormous--too big for my squeezer.|
|My dressing-making jar. An old olive jar I saved. I find that shaking makes for more effective emulsifying than whisking.|