Summer Salads: BBQ Side Dishes
Goddess Chickpea Salad with Kale
By: Co+op
Total Time: 10 minutes
Servings: 2-4
This is one of our High Five recipes, made from five main ingredients or less. Simplify your life with more delicious High Five recipes.
Creamy, crunchy and packed with protein, this delicious salad makes a quick and craveable meal.
Ingredients
The High Five
1 can chickpeas, drained
1 cup packed thinly shredded kale
1 cup cherry tomatoes, halved
1/4 cup slivered red onions
1/4 cup green goddess salad dressing
Pantry and Kitchen Items
Salt and pepper, to taste
Preparation
In a large bowl, combine the chickpeas, kale, cherry tomatoes and red onions. Pour the green goddess dressing over the mixture and toss to coat.
Grind fresh black pepper over it all and mix, then taste and add salt if desired. Serve immediately, or store, tightly covered for up to a week in the refrigerator.
Serving Suggestion
This salad is also delicious wrapped in a tortilla or stuffed in a whole wheat pita. If you don’t have green goddess dressing on hand, substitute your favorite dressing. And if you have a few extra minutes, try it with this delicious from-scratch tahini dressing from our Meze Salad!
Nutritional Information
370 calories, 18 g. fat, 0 mg. cholesterol, 300 mg. sodium, 44 g. carbohydrate, 12 g. fiber, 13 g. protein
Three Bean Salad with Bacon
By: Co+op
Total Time: 20 minutes
Servings: 4
Ingredients
2 cups chopped fresh green beans
1 cup frozen shelled edamame, thawed
1 15-ounce can kidney beans, drained and rinsed
1 small red bell pepper, chopped
2 tablespoons chopped red onion
1/2 cup chopped fresh parsley
4 slices bacon, chopped
2 tablespoons honey
1/4 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
Preparation
Bring water to boil in a large pot; add the green beans and edamame and cook for about 2 minutes. Drain well. Place in a large bowl with the kidney beans, bell pepper, onion and parsley.
Line a plate with a double layer of paper towels. Scatter the chopped bacon in a skillet over medium heat and fry until crisp, about 10 minutes. Transfer the cooked bacon onto the plate to drain. Measure 3 to 4 tablespoons of bacon fat from the pan, and drain the extra. Put the measured bacon fat back in the pan and add the honey, red wine vinegar, salt and pepper and whisk to combine. Pour the hot dressing over the bean mixture and toss to coat. Serve warm or at room temperature.
Serving Suggestion
Take this hearty and unusual three-bean salad as your contribution to a summer picnic or potluck. It’s quick to prepare for a weeknight dinner at home, too, with turkey burgers or grilled chicken kebabs.
Nutritional Information
350 calories, 19 g. fat, 5 mg. cholesterol, 450 mg. sodium, 34 g. carbohydrate, 7 g. fiber, 12 g. protein