BLT Wedge Salad with Charred Corn
Summer calls for an update to my favorite crispy salad!
One of the best places to look for a good, easy lunch is a piece of writing that is absolutely indispensable, in my opinion. It is an article – well, a list – of 100 Simple Salads that Mark Bittman published with the New York Times in 2009. I have been referring to it ever since.
No bones about it, Bittman is the best for simple, fresh cooking with good directions. Also, the videos he makes are downright charming and usually pretty funny as well (plus there is an uncanny voice/looks similarity that makes the videos remind me of George Bluth’s Caged Wisdom). You’ll find that his stuff shows up in or influences stuff that I do a lot. This recipe for delicious, easy chickpea tabbouleh is number 18 out of 100.
For two not huge/not tiny servings, you will need:
There’s very little prep here – this is perfect for a low-calorie (190 per serving, to be exact) lunch that still gives you plenty of protein.
Drain your chickpeas – even though they are canned in water, that water gets gooey and gross. Wash them off thoroughly.
And then give them a rough chop.
Then grab your tomatoes and do the same – I think I will seed mine next time.
Cucumbers can be sliced into rounds and then quartered.
Chop the parsley too – make sure to get as many stems as possible out of there.
Mix everything together and splash – be careful not to get very much! – with olive oil and lemon juice. Sprinkle with your kosher salt and garlic, and then go nuts with the pepper grinder.
Divide into two gladware-type containers and you are ready to go!
There is something about a fresh bean and veggie salad that is so filling and invigorating. It’s so delicious, but there is absolutely no guilt attached. For me, the added protein is necessary since I try to get my workouts done during my lunch hour. My only thought about this recipe is, we could go for a slightly bigger serving!