Wednesday, April 17, 2013
1 Recipe #354: Baby Rocket, Chickpea, & Hearts of Palm Salad with Shaved Manchego Cheese, Tossed in a Lemon-Mint Vinaigrette
This blog clearly needs more salad recipes, so it's time to rectify that. Like the last 10 zillion recipes I've been posting here lately, this one's also going to be in The Athlete's Cookbook, which will be released this summer, on August 13th. So, those of you who've told me that you've been eagerly awaiting its arrival won't have to wait much longer. :) It's currently available for preorder and can be purchased at Amazon.com and BN.com (i.e., Barnes & Noble).
Not only is this salad super-easy to make, but thanks to the chickpeas, which are packed to the hilt with quality carbs and protein, this salad is deceptively filling. It really doesn't take much of this salad to satisfy. In fact, I only had a small bowl of it for lunch earlier today, and I'm still full several hours later. So, to those of you who don't think salad can be filling, this salad is going to prove you wrong. :) This is not your average "rabbit food" type salad. Personally, I never like eating those types of salad either, so I'd never make a recipe for something like that anyhow. I believe in food that satisfies. So, no flimsy, wilting iceberg lettuce with mushy tomatoes types of salads here. :)
Anyhow, let's just cut to the chase and get to the recipe, shall we? So, without further ado, I bring you Baby Rocket, Chickpea, & Hearts of Palm Salad with Shaved Manchego Cheese, Tossed in a Lemon-Mint Vinaigrette, which is quite possibly the longest recipe title ever. Lol. Enjoy!
Baby Rocket, Chickpea, & Hearts of Palm Salad with Shaved Manchego Cheese, Tossed in a Lemon-Mint Vinaigrette
4 oz. baby rocket (arugula), well-rinsed, drained, and spun in a salad spinner until dry
1 15 oz. can chickpeas, rinsed and drained
1 14 oz. can hearts of palm, rinsed, drained, and then sliced crosswise into 1/4" rounds
1/2 c. grape (or diced, vine-ripened) tomatoes
1/4 c. Manchego cheese, shaved
1/4 c. extra virgin olive oil
2 Tbsp. lemon juice
1/4 tsp. Dijon mustard
1 Tbsp. mint, finely minced
1/2 Tbsp. garlic, peeled and finely minced (about 1 large clove)
1/8 tsp. salt
1/8 tsp. ground black pepper
Directions: Place all dressing ingredients into a blender and pulse until creamy and smooth. Set aside. Place all salad ingredients, minus the Manchego cheese, into a large bowl and thoroughly toss until all of the ingredients have been coated with dressing. Add Manchego cheese and gently toss until combined. Serve and enjoy!
Yield: 6-8 servings as a side salad and 4 servings as main course.