Chickpea & Carrot Salad

I thought I'd post one of my favourite light lunches for you today.  This is dead simple to make, tastes incredible and is packed with goodness!  

Chickpea & Carrot Salad (adapted from Fine Cooking magazine)
1 can (19oz) chickpeas drained and rinsed
1 cup loosely packed flat-leaf parsley, coarsely chopped
1 cup loosely packed shredded carrot (about 1 large carrot)
1/2 cup chopped scallions, white and green parts
3 Tbls. fresh lemon juice
1 tsp. ground corriander
6 Tbls. extra virgin olive oil
salt & pepper

Put 1/2 cup of the chickpeas in a mixing bowl and mash them into a coarse paste with a potato masher.  Add in the remaining chickpeas, carrots, parsley and scallions.  Stir to combine.
In another bowl whisk the lemon juice, corriander, 1/2 tsp salt and some black pepper together.  Continue whisking while you slowly add the olive oil.  Pour dressing over the salad and season to taste with salt and pepper.  
Serve as it is with toasted pita bread or over mixed greens if you like.  I also love it served inside of a pita!  A little portable salad.  Perfect!

Family Recipes - Orzo Salad

This is the perfect go-to recipe for just about everything.  It works as a side dish, quick lunch, a pot luck dinner or even a main dish with some added protein; chicken or salmon anyone?  Everybody loves it and it is really easy to make (do you see a pattern here?).  
This recipe yeilds enough for 6 plus leftovers!  Oh, feel free to omit or add things to make it your own...this is truly  an adaptable dish:

Orzo Salad
1 Quart chicken broth (4 cups)
1 1/2 cups orzo
1 can chick peas (drained and rinsed)
a handful of grape tomatoes halved (or use what you have)
1/2 cup finely chopped red onion
1/2 cup chopped fresh basil leaves
1/4 cup chopped mint leaves 

Red Wine Vinaigrette

1/2 cup red wine vinegar

1/4 cup lemon juice

2 tsp. honey

salt and pepper to taste

1 cup olive oil

Mix the vinegar, lemon juice and honey in a bowl and slowly add in the olive oil.  Add salt and pepper to taste.

Bring the chicken broth to a boil in a heavy bottomed saucepan; add the orzo and cook for 7 minutes.  Drain and transfer to a wide-rimmed bowl to allow it to cool completely.  Toss the orzo with the chick peas, onion, fresh herbs and about 3/4 of a cup of the vinaigrette.  Season to taste with salt and pepper and serve at room temperature or cold.  

Enjoy!