It’s so hot outside. I want substantial meals but truly am just craving a cool crunch. You feel me? This recipe is a great option for a side or a main dish. We’re balancing textures (soft tomatoes and rice to crunchy seeds and cucumbres) and flavors (sweet, salty, acidic and fatty). Make a big batch and store in the fridge for up to 5 days so you don’t have to continue cooking all week.
2 cucumbers, diced
½ red onion, diced
1 can chickpeas, rinsed and drained REALLY WELL
Feta, goat cheese, or vegan Kite Hill cream cheese made into little balls (to taste)
½ cup sunflower seeds, toasted if you’d like!
1 cup wild rice, prepared to package directions
1 garlic clove, minced
¼ cup raw apple cider vinegar
2 tbsp. fresh lemon juice
1 tbsp. raw honey
⅓ cup extra virgin olive oil
Salt and pepper to taste
I feel silly giving you directions for this one, but here they are. :)
Add all dressing ingredients to a blender and blend, or to a bowl and whisk.
Add all salad components to a big bowl and mix in dressing to coat. I personally think it tastes better as it sits in the dressing, so I wouldn’t worry about keeping this for a few days. Enjoy!