Monday, 29 October 2012

Greek Salad with Chickpeas and Rice - Eating for Energy Without Deprivation

Another one of my staple recipes!  I love making this one for lunches during the week.  It's based on the Greek Salad and Chickpeas with Orzo recipe from the cookbook: Eating For Energy Without Deprivation - The 80/20 Cookbook.  My take on it is:

  • 3/4 of a cucumber (long english or regular...the regular ones are normally a lot less expensive), chopped
  • 1 green pepper chopped in bite-size pieces
  • 1 tomato chopped
  • Kalamata olives (I normally put in about 16)
  • 1/8 of a small onion, minced
  • 1 clove of garlic, crushed
Whisk about 2 tbsp olive oil with 1-1.5 tbsp of freshly squeezed lemon juice or white wine vinegar, a couple dashes or dried oregano, and a couple dashes of pepper.  Add the salad and toss.  Drain one can of chickpeas and rinse them, then add to the salad.  Toss.  Add rice or quinoa and toss.  Pop it in the fridge and you have 3-4 lunches for the week!

Things to note: the onion and garlic obviously pack a wallop.  It tastes so much better with them, but you should make sure to have some wicked mints or mouthwash in your office if you have to talk to anyone in the afternoon!

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