Make Ahead Salad-ish Meals? (1,104 views)
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Post by mrswaz on Apr 5, 2018 13:41:59 GMT -5
Oh gosh, would I love your favorite recipes or inspirations for this one! DH is working out of town during the week for a while. The hotel his work has put him up in does not offer microwaves on site. None in the rooms, none in the breakfast area. There is a small fridge in the room, but DH could take a cooler as needed. I have a Nu-Wave oven as well as crockpots, but honestly, he doesn't have time for those. He is out of the room for 12-14 hours, so anything in the crockpot would either be way overcooked OR hotel staff would have unplugged it while cleaning. (The turn off the heat every day when they clean...) The Nu Wave would be an option, except that when he gets to the room at 9:00 pm, he really doesn't want to wait for his meal to be cooked. I don't really blame him for that.  He needs dinner three nights of the week. This week I made a giant bowl of pasta salad that had rotini, mozzarella cheese, grilled chicken, cherry tomatoes, broccoli, kalamata olives, and bell peppers. When he was ready to eat it, DH would drizzle bottled Italian dressing over his serving. Last night he also added two cut up hard boiled eggs. He thought it worked fantastic for the week, but he can't eat pasta salad over and over and over! He takes the supplies to make sandwiches for his lunches, which is why it needs to be something along the lines of a salad. Something that doesn't require heating of any kind, and something that will hold up well to being stored in a cooler/ghetto fridge for up to four days. I'll have to prep these things Sunday afternoon for him to take for the week. In the summer we eat a tuna salad that has potato sticks stirred into it, so that will be dinner for him for one night. All he'll have to do is stir in the potato sticks. He suggested maybe something with chickpeas? Hmm. I wonder how long cooked cheese tortellini would hold up in an antipasta salad? Yikes. I'd love to hear any thoughts or ideas you have. This could go on all summer! |
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gobluem82
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Post by gobluem82 on Apr 5, 2018 14:35:19 GMT -5
I don't have a specific recipe, but here is how we make main dish salads during the summer (and other times as well):
We don't eat a lot of meat, but Sunday is typically our grilling day, so I generally put some extra salmon, steak, or chicken on the grill. I also make sure to roast extra veggies--asparagus, beans, potatoes, onions--it varies from week to week. Then once a week, we have what we call a "dump salad" (a very unappetizing name, I know). We place all of these leftovers on some greens, and we also often add things like lentils, chickpeas, cheese, hard cooked egg, quinoa, farro, etc.--whatever happens to be around. It's a great way to use leftovers, and our salad is rarely the same twice! I think this type of system could lend itself well to your DH's situation since the components could very easily be stored in a mini-fridge or cooler.
As an aside, if this situation could go on for a while, purchasing a small microwave might be a good investment since no matter how delicious the salad, I would think it might get tiresome after a while. One would think his company would be willing to reimburse him for it since he's saving them so much money not eating out.
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applecrisp1
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Post by applecrisp1 on Apr 5, 2018 16:30:14 GMT -5
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Post by wallycat on Apr 5, 2018 16:32:28 GMT -5
I do something similar to gobluem82; see what I need to use up and add a dressing to it.
A few ideas...canned beans that can be drained and you can add a hard boiled egg, canned chicken (there's a brand that has organic and no weird ingredients), canned tuna or canned salmon. If you want an "official" salad, it can be over a bag of greens.
Instant beans (just add hot water (he could buy a cheap electric kettle if the lobby hasn't anything for coffee/tea) and some corn chips, with salsa and shredded cheese....the heat of the beans will melt the cheese enough, I think.
There are some organic ramen packages now; he could skip the packet if he wants to minimize the sodium, add some canned or frozen veggies and use the hot water.
Is there an ethnic restaurant in the area that he could order ahead and pick up to take to his room?
Is he working with enough people that they could pool their resources for a microwave?
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applecrisp1
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Post by applecrisp1 on Apr 5, 2018 16:35:18 GMT -5
I tweak all these and use more as inspiration.....
I really like this CL recipe. You can keep the couscous (or whatever) separately,
Greek Couscous
From Cooking Light
1 1/2 cups water
1 cup uncooked couscous
1/2 teaspoon dried oregano
1 1/2 cups diced plum tomatoes
1 cup diced peeled cucumber
1/3 cup crumbled feta cheese
1/4 cup small ripe olives, halved
3 tablespoons diced red onion
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/4 cup water
3 tablespoons lemon juice
1 1/2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
Bring 1 1/2 cups water to a boil in a medium saucepan; stir in couscous and oregano. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine couscous, tomatoes, and next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.
Combine 1/4 cup water and remaining ingredients; stir well with a whisk. Pour dressing over couscous mixture, tossing gently to coat.
Yield: 4 servings (serving size: 1 1/2 cups)
Nutritional Information
CALORIES 365(29% from fat); FAT 11.9g (sat 3.1g,mono 6.1g,poly 1.8g); PROTEIN 13.9g; CHOLESTEROL 11mg; CALCIUM 129mg; SODIUM 580mg; FIBER 5.8g; IRON 4mg; CARBOHYDRATE 54g
Cooking Light, JULY 1997
Another favorite.
MEXICAN CHOPPED SALAD WITH HONEY-LIME DRESSING
2 1/2 cups chopped romaine lettuce
1 can (15.5 oz) black beans, rinsed and well drained
3/4 cup chopped seeded tomato
3/4 cup chopped peeled jicama
3/4 cup fresh corn kernels, uncooked (or frozen or canned)
3/4 cup thinly sliced radishes
Half a ripe avocado, diced
1 red bell pepper, chopped
1/4 cup crumbled reduced-fat feta cheese
Honey-Lime Dressing
1/4 cup fresh lime juice
1/4 cup olive oil
2 tbsp honey
2 tbsp finely chopped fresh cilantro (or more to taste)
1 garlic clove, peeled and minced
1 tsp chopped jalapeño pepper (use canned for less heat)
Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste. Makes 4 servings.
SELF
July 2003
Black Bean-Taco Salad with Lime Vinaigrette -- can mix together to keep fresher.
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Vinaigrette:
1/4 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 clove garlic -- peeled
Salad:
8 cups thinly sliced iceberg lettuce
1 1/2 cups chopped ready-to-eat roasted skinned,
boned chicken breast (about 2 breasts)
1 cup chopped tomato
1 cup chopped green bell pepper
1 cup finely diced red onion
1/2 cup shredded reduced-fat sharp cheddar cheese
1 (15-ounce) can black beans -- rinsed and drained
4 cups (about 4 ounces) fat-free baked tortilla chips
To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
To prepare salad, combine lettuce, and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.
Serving size: about 2 cups salad and 1 cup chips.
Cal 402 (28% from fat); Fat 12g (sat 3.2g, mon 6.5g, poly 1.9g); Protein 24.5g; Carb 51.6g; Fiber 8g; Chol 35mg; Iron 3.6mg; Sodium 861mg; Calc 235mg.
NOTES : From Cooking Light, July 2000, page 112.
Caesar salad? Maybe something with roasted veggies since holds well and adds a bit of a different texture/change up from raw veggies, hummus and .... Leftover chicken/coleslaw/potato salad? Greek Salad with chicken/pita? Peanut noodles with add ins of cucs/carrots/top with peanuts (with extra sauce perhaps on the side), a bunch of apps (cheese, crackers/bread, fruit, salami, veggie/dip and ...)
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Post by mrswaz on Apr 6, 2018 10:33:42 GMT -5
Oh, I needed these ideas and suggestions- thank you all! We don't know if he'll be on this crew for a few weeks or most of the summer. The guys he's working with are trying to see if they can get their hotel switched. This one is fresh off of a renovation, but the new owners are... penny pinchers to the extreme. DH thinks that if he put a microwave in the room it would go missing, OR they would accuse him later of stealing the microwave in the room when he takes it with him. An electric kettle might be do-able though. I'll have to talk to him about that, because then I could also get him some Starbucks Via coffee for his AM cup of joe. This hotel is seriously lacking. However, the job trailer on the job site hasn't fully been situated yet for the season, and DH was put in charge of doing something with the cabinets inside. He's going to see if he'll have an opportunity to request some cooking comforts- a microwave, fridge, and a grill for when it gets nicer out. Then he could visit the job trailer at the end of the day and heat up a meal to take back to the room with him. In the meantime, and for the foreseeable future, we have to work with what we have. He has zero time, really, to be out sourcing food and of course, the podunk town they are in has McDonald's and little else to offer. The did find a decent burger spot and went there last night. There's a strange Thai/Italian restaurant next to their hotel. DH is afraid to try it. I admit, I hadn't thought of grain salads! I think if I package the dressing separately, he might really like a few of those. And, with the suggestions here, I'm thinking I need to swing by the dollar store or something and pick up a bunch of small containers to do the salads Meal Kit style. They will probably last the week much better if things are kept separate, and all he has to do is dump, stir and eat. Applecrisp- you've never seen potato sticks? www.amazon.com/Frenchs-Potato-Sticks-Original-Canister/dp/B00FYJ8DUQGrowing up, during the hottest days of the summer my mom would make Potato Stick Salad (I've also seen it called Shoestring Salad). It was literally one of my favorite meals ever and I always ate as much as I could hold. It was crazy simple- a few cans of tuna, whatever veggies were around but always carrot shreds and celery for sure. Sometimes she added chopped up hard boiled eggs. Add mayo and mix the tuna up like you're making tuna salad for a sandwich, and then dump in a can of potato sticks and stir them in. Good golly, it's a textural wonder! The crunchy, salty potato sticks mixed with the creamy tuna, and then different veggies dispersed throughout so that no two bites are the same. It's no good as leftovers because the potato sticks get soggy. We would have this salad with some kind of fresh fruit on the side- usually watermelon in the summer. |
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gilgamesh37
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Post by gilgamesh37 on Apr 6, 2018 11:13:55 GMT -5
Wow, I haven't thought of potato sticks in years, I used to love those things when I was a kid. I'll have to try throwing some into tuna salad at some point, I can see where that would be a good salt/flavor and texture balance.
If your husband can use an instant kettle, then homemade pot noodles spring immediately to mind. The variations are endless and they will keep 3-5 days in the fridge if you layer them right. I use quart size mason jars for mine, although this link shows pint sized jars for lunches. My colleagues are all envious when I bring these:
www.seriouseats.com/2014/09/diy-instant-noodle-cups-food-lab.html
I have a cous cous salad with vegetables (canned corn, celery, onions, pine nuts) and tuna fish that my ex SIL used to make. It has a lemony dressing you could send on the side; undressed it should hold well a couple of days--maybe send grape or cherry tomatoes separately to add to each serving.
My Ex-SIL'sCOUSCOUS SALAD
1 cup couscous 3 cloves garlic, minced
1 can niblet corn 3 Tbl olive oil
3 tomatoes, chopped 2 Tbl red wine vinegar
3-4 green onions, sliced ½ lemon
2 cans tuna fish salt & pepper
3 stalks celery, sliced
Cook couscous according to directions and let cool. Place in large bowl and fluff; add vegetables and tuna. Mix olive oil, vinegar, garlic, salt & pepper to taste; pour over salad. Squeeze juice of half lemon over all. Serve room temperature.
or this one is good at room temp as well and you can switch up the veggies if you like (I think it originally included fresh fennel sautéed with the peppers, but I'm not a fan):
BAKED COUSCOUS WITH VEGETABLES
3¾ cups chicken stock or canned low-salt broth
2½ cups couscous (about 1 pound)
¾ tsp coriander seeds
¾ tsp fennel seeds
¾ tsp cumin seeds
¼ tsp ground turmeric
7 Tbs olive oil
2 medium red bell peppers, cut in 1" pieces
1 onion, cut in 1" pieces
9 oz celery, diced
1 can garbanzo beans, drained
1/3 cup raisins
1/3 cup pine nuts, toasted
2-3 cloves garlic, minced
Bring stock to boil in large saucepan; remove from heat and stir in couscous. Cover and let stand 5 minutes; transfer to large bowl and fluff with a fork. Meanwhile, cook coriander, fennel and cumin seeds in a heavy small skillet over medium heat until aromatic, stirring frequently. Cool spices and finely grind in a coffee grinder or with mortar and pestle. Mix into couscous along with turmeric. Heat 2 Tbs of oil in large saucepan over high heat; add peppers and stir fry 5 minutes. Transfer to bowl with couscous mixture using a slotted spoon. Add onion to pan and stir fry until just barely tender about 3 minutes; transfer to couscous bowl with slotted spoon. Add 2 Tbs oil to pan and heat 1 minute; add celery and stir fry until it softens slightly, about 4 minutes. Add garbanzos, raisins, pine nuts, and garlic and cook 1-2 minutes. Combine with couscous; add remaining 3 Tbs oil and season with salt and pepper if desires. Oil a 9x13" glass pan and spoon couscous into dish (can be prepared to this point a day ahead, covered and refrigerated; bring to room temperature before continuing). Bake at 350° about 30 minutes, until heated through.
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Post by emma on Apr 6, 2018 11:49:31 GMT -5
* Exported from MasterCook *
Ramen & Mandarin Coleslaw -
2 tablespoons butter
1 package Ramen noodles, crushed
2 tablespoons sesame seeds
1/4 cup peanuts
1/4 cup green onions, sliced
1 bag coleslaw mix
14 ounce can mandarin oranges, chilled and drained
Melt butter over medium heat. stir in Ramen noodle seasoning packet (optional). Stir the broken noodles into butter mixture. Cook 2 minutes, stirring occasionally. Stir in sesame seeds, cook 2 minutes, until noodles are golden brown. Combine the coleslaw mix, mandarin oranges and green onions. Keeps well.
Dressing -
1/4 cup sugar
1/4 cup white vinegar
1 tablespoon oil
1/2 teaspoon pepper
Mix the sugar, vinegar, oil and pepper in a small or medium bowl. When ready to serve the salad, add the dressing, peanuts and noodles.
(Add cooked, cubed or shredded, chicken for a whole-meal salad.)
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traildoggie
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Post by traildoggie on Apr 6, 2018 13:05:07 GMT -5
I make a lot of quinoa salads. I cook a big portion of quinoa and work from it for several days. a vinaigrette dressing keeps fine. I would have cooked quinoa, beans, canned chicken, chopped vegies in containers, and toss in dressing when time to eat. nuts, toasted pepitas on top?
I never saw a potato stick in my life and I have shopped a for lot of groceries!. maybe this is a regional thing? not that it wouldn't be a fine addition, but I've never seen one.
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Post by mrswaz on Apr 6, 2018 15:13:25 GMT -5
Okay, so for this next week I picked up the ingredients for the Potato Stick Salad as well as the Mediterranean Farro with Spiced Chickpeas. We're having curry tonight so the ingredients will actually do double duty and that is a nice bonus. In addition to the two salads, I'm making calzones for dinner Sunday night and I'll make extra so he can take a few with him. I'll have to talk him into taking the NuWave with him, but I think the calzones will warm through in the amount of time it takes him to shower. Then the following week I think I'll do one of the Mexican bean and corn type salads posted above, along with something featuring chicken salad. I'd love to figure out a roasted potato and steak salad. I'll have to think about that- maybe look through my old Eating Well magazines. That sounds like something they might have published. |
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Post by wallycat on Apr 6, 2018 17:35:31 GMT -5
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Post by mcgee on Apr 6, 2018 19:28:01 GMT -5
My mother made this but with chicken. We didn’t call them potato sticks but rather shoestring potatoes. We always had a can in the cupboard for snacking. We bought the Pik-Nik brand. pik-nik.com/index.php |
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Post by wallycat on Apr 6, 2018 21:02:14 GMT -5
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Post by PattiA on Apr 6, 2018 22:22:54 GMT -5
A Nicoise Salad with either canned tuna or this Chicken Nicoise is a salad meal that isn't leafy greens based. When I need a portable room temp meal, I frequently make a frittata. To make it heartier, I add shredded potatoes. Rather than lots of containers for him to deal with, you could set up his salads using ziptop bags so he doesn't have to deal with a lot of containers. I do this for one of my personal chef clients. A gallon ziplock bag with the greens, then either pint size or snack size ziplocks with the individual ingredients. I put all the smaller ziplocks in the gallon ziplock to keep everything together. I use one of those tiny gladware containers for the dressing and put that inside the bag. Or a bigger container that can also serve as his dish with the loose greens and put the plastic bags and dressing container in the bigger container. Kudos to you for keeping him well fed in this difficult situation. P.S For some heated food, an electric food steamer like this could work well for him to heat things up while he showers, etc. You could pack it in a large reusable shopping bag and he could set it up when he gets back to his room and let things warm up while he showers. |
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Post by swedishcook on Apr 7, 2018 15:06:50 GMT -5
Here is my survival salad. It has kept me from starving during projects when I barely had time to eat. I know I have posted it before on the old board. Couscous-Chickpea Salad with Ginger-Lime DressingDressing: 1/3 cup fresh lime juice (3 limes) 1 1/2 tablespoons extra virgin olive oil 2 teaspoons grated peeled fresh ginger 3/4 teaspoon ground cumin 1/2 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 garlic clove, minced Salad: 2 cups water 1 1/2 cups uncooked couscous 1/2 cup raisins 1/2 teaspoon ground turmeric 1 cup chopped tomato, seeded (1 1/2 - 2 medium tomatoes) 1 cup chopped peeled cucumber 1 cup (4 ounces) crumbled feta cheese 1/4 cup thinly sliced green onions 2 tablespoons finely chopped fresh mint 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained 1. To prepare dressing, combine first 8 ingredients, stirring with a whisk. 2. To prepare salad, bring 2 cups water to a boil in a medium saucepan, and gradually stir in couscous, raisins, and turmeric. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. 3. Place couscous mixture in a large bowl. Add tomato and remaining ingredients. Drizzle with dressing; stir well to coat. 4. Cover and chill at least 1 hour. www.myrecipes.com/recipe/couscous-chickpea-salad-with-ginger-lime-dressing |
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Post by mrswaz on Apr 8, 2018 8:55:53 GMT -5
A Nicoise Salad with either canned tuna or this Chicken Nicoise is a salad meal that isn't leafy greens based. When I need a portable room temp meal, I frequently make a frittata. To make it heartier, I add shredded potatoes. Rather than lots of containers for him to deal with, you could set up his salads using ziptop bags so he doesn't have to deal with a lot of containers. I do this for one of my personal chef clients. A gallon ziplock bag with the greens, then either pint size or snack size ziplocks with the individual ingredients. I put all the smaller ziplocks in the gallon ziplock to keep everything together. I use one of those tiny gladware containers for the dressing and put that inside the bag. Or a bigger container that can also serve as his dish with the loose greens and put the plastic bags and dressing container in the bigger container. Kudos to you for keeping him well fed in this difficult situation. P.S For some heated food, an electric food steamer like this could work well for him to heat things up while he showers, etc. You could pack it in a large reusable shopping bag and he could set it up when he gets back to his room and let things warm up while he showers. I don't know why my brain didn't go to zipper bags over containers. Thank you for saying something! You're right, of course, it would be SO much easier for him to maneuver the bags- and it also eliminates him needing to make sure all the containers come back. I think I have to go pick some more up today before I mass assemble his dishes. |
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Post by mrswaz on Apr 8, 2018 8:58:21 GMT -5
I also have to say, all the mentions of additional appliances are making me laugh. I would love to have an excuse to buy an induction plate or an electric kettle! Lol. I'll refrain for now and see how long the salad idea can maintain some traction.
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Post by mrswaz on Apr 10, 2018 10:14:34 GMT -5
Last night DH had the Mediterranean Salad with Spiced Chickpeas from Budget Bytes. I also had a small portion for my lunch. This was my first time with farro!  Changes: I roasted the chickpeas instead of frying them, and instead of tossing them with cayenne I used a powdered sriracha. Added roasted chicken to DH's portion Did not use the tahini dressing. I sent DH with a purchased Greek Spinach and Feta dressing, I simply used a balsamic dressing. This salad was amazing! DH has been texting me about it for the last ten minutes- he loved it. We both loved the farro- I cooked that simply in salted water and we both loved the chewy texture it provided to the salad. I really loved the balsamic, DH said the Greek dressing was nothing to write home about, but he didn't care because he really liked the farro. This is going into regular summer salad rotation. Thanks applecrisp1 for mentioning it! And in other news, the crew is moving to The Hampton in the next town over next week. He will have full use of microwave, fridge AND a full continental breakfast. That's a huge relief to me- and far less work for me on Sunday afternoons to prep him for out of town! I mentioned that I had a couple of meals in the freezer for him and he asked me if I could still send one salad dinner a week to break things up, so we're going to work our way through most of the ideas on this thread. Just not next week because I'll be out of town with the kids until very late Sunday night. |
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Post by wallycat on Apr 10, 2018 13:25:51 GMT -5
Fabulous!
That looks lovely.
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Post by emma on Apr 10, 2018 13:58:04 GMT -5
Thank you applecrisp1 for posting the link to this recipe! It is such a colorful and simple salad! I have made it with brown rice, and once used bulgar, because I almost never have quinoa in the pantry and I've never eaten farro. (I cook extra brown rice (CLBB bobmark's recipe) and proportion it into freezer containers for a quick "whatever" later.) If using frozen rice, I just warm it in boiling water and drain before I start to make the salad. I might try adding a light sprinkle of crushed red chili peppers next time.
mrswaz, I really like your suggestion to use a Balsamic Vinaigrette. Did you add cucumber, or zucchini, to your salad? Either would be a good call.
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applecrisp1
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Post by applecrisp1 on Apr 10, 2018 14:40:06 GMT -5
mrswaz -- I am so glad you both liked it! It is one of my favorite recipes. I've made it a bunch of times and often change it up --- I've never used a balsamic but will try that next time. I just started eating farro the last few years and i really like it in both hot and cold recipes. Ironically I might make a smittenkitchen recipe tonight (her one pan farro with tomatoes) since it takes just a few ingredients and super simple. It is one of those days that I don't feel like cooking and I so need to go food shopping. Her broccoli rubble and farro recipe is also really good, but uh, I need broccoli for that one. I buy farro at TJ's (it is a quick cook), thanks to SallyT suggesting it awhile back. And great that they are moving to a different hotel and your DH will have a microwave, fridge and breakfast too! I gotta say, those "wing" together meals sounded really good, and better than lots of the meals people have with a kitchen. I've been having some really lame dinners with a full kitchen (really have to cut back on the default frozen veggie burgers from TJ's and Aldis). I haven't thought of potato sticks in years --- in fact, forgot what they were called. But yes I've had them many a times as a kid, I can picture the can with the pull top lid. I've never heard of adding them to a salad before. It reminded me of having them at barbecues/picnics. Makes me want a yoo hoo. I used to put them on top of my sandwiches I think for some crunch. wallycat -- I'm with you, that picture looks great. I could go for that right now. And that add of feta! emma -- I'm glad you liked it, like you said it is super flexible. I used to make that recipe for years since I was famous for boiling over/burning rice on the stovetop. I now make my brown rice like you would pasta -- and I do the same thing --- I also freeze it in individual portions for a quick side etc. |
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Post by mrswaz on Apr 10, 2018 15:48:15 GMT -5
Thank you applecrisp1 for posting the link to this recipe! It is such a colorful and simple salad! I have made it with brown rice, and once used bulgar, because I almost never have quinoa in the pantry and I've never eaten farro. (I cook extra brown rice (CLBB bobmark's recipe) and proportion it into freezer containers for a quick "whatever" later.) If using frozen rice, I just warm it in boiling water and drain before I start to make the salad. I might try adding a light sprinkle of crushed red chili peppers next time. mrswaz, I really like your suggestion to use a Balsamic Vinaigrette. Did you add cucumber, or zucchini, to your salad? Either would be a good call. I added cucumber, cherry tomatoes cut in half, the roasted chickpeas, parsley and feta. It really was very simple and quick to throw together once the farro and chickpeas were cooked. I also started with dry chickpeas, so it was a little more labor intensive on my end to cook them from dry. |
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