Chickpea -- Cheese Salad
"A near-vegetarian dish that pulls together some great natural flavors. This is one of my "Woodstock Series" of recipes."
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1⁄2 cup chickpeas, canned, drained and rinsed
- 2 cups red leaf lettuce, chopped
- 2 cups fresh spinach, chopped
- 1⁄2 cup scallion, chopped
- 1 bell pepper, de-seeded and chopped
- 1⁄2 cup fresh peas, shelled
- 1 cup yellow zucchini, diced
- 1⁄2 cup cucumber, partially peeled and diced
- 1 cup bean sprouts
- 1 cup monterey jack cheese, shredded
- green goddess salad dressing
directions
- Mix all ingredients as listed and serve.
- The choice of dressing is really your own. I happen to like Uncle Bill's Green Goddess Dressing or the commercial Caesar dressing (I use Ken's brand).
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Reviews
-
I really liked this salad because of all the fresh veggies. I halved the recipe with no problems. The only thing I changed was to use the green zucchini instead of yellow. Of course the color was the point in using yellow, but it tasted the same. I liked the jack cheese, but I think next time I will try a smoked gouda cheese. I used my recipe #36477 Very good salad, Bone Man! Thanks for sharing!
RECIPE SUBMITTED BY
<p>I am a retired State Park Resort Manager/Ranger. <br /><br />Anyway, as to my years in the State Park System (retired now), I was responsible for 4 restaurants/dining rooms on my park and my boss at Central Headquarters said I should spend less time in my kitchens and more time tending to my park budget. I spent 25 years in those kitchens and worked with some really great chefs over those years, (and some really awful ones too!) <br /><br />I spent THOUSANDS of hours on every inch of that park and adjacent state forest (60,000 acres) and sometimes I miss it. But mostly I miss being in that big beautiful resort lodge kitchen. I miss my little marina restaurant down on the Ohio River too. I served the best Reuben Sandwich (my own recipe -- posted on 'Zaar as The Shawnee Marina Reuben Sandwich) in both the State of Ohio and the Commonwealth of Kentucky down there and sold it for $2.95. Best deal on the river! <br /><br />They (friends and neighbors) call my kitchen The Ospidillo Cafe. Don't ask me why because it takes about a case of beer, time-wise, to explain the name. Anyway, it's a small galley kitchen with a Mexican motif (until my wife catches me gone for a week or so), and it's a very BUSY kitchen as well. We cook at all hours of the day and night. You are as likely to see one of my neighbors munching down over here as you are my wife or daughter. I do a lot of recipe experimentation and development. It has become a really fun post-retirement hobby -- and, yes, I wash my own dishes. <br /><br />Also, I'm the Cincinnati Chili Emperor around here, or so they say. (Check out my Ospidillo Cafe Cincinnati Chili recipe). SKYLINE CHILI is one of my four favorite chilis, and the others include: Gold Star Chili, Empress Chili and, my VERY favorite, Dixie. All in and around Cincinnati. Great stuff for cheap and I make it at home too. <br /><br />I also collect menus and keep them in my kitchen -- I have about a hundred or so. People go through them and when they see something that they want, I make it the next day. That presents some real challenges! <br /><br />http://www.dnr.state.oh.us/parks/parks/shawnee.htm</p>
