I love make-ahead meals.
Life is incredibly busy, so although the highlight of the day is a sit-down dinner, the only time when everyone is at home; well most days; it isn’t always feasible to spend hours in the kitchen, cooking away.
Weekdays are busy between school runs, after school clubs, homework .. and weekends are busier still.
And it is at that hour of need when recipes like this come to your rescue.
This quick to put together salad is one such lifesaver.
This miraculous Salad spinner from OXO not only sticks itself to the table on its little vacuum feet, which not only means it doesn’t need constant supervision like an errant child, but also keeps spinning by depressing a button and stops with another. How cool is that?
Check out the spinning button and the brake!
There we are! Absolutely dry greens!
My lovely little new acquisition is this salad dressing shaker from OXO
. There are shakers and there are shakers but this one beats them all. Can’t tell you how cute it is- or how efficient.
It will speak for itself through the pictures. After all a picture is worth a thousand words!
Did I mention I love make-ahead meals? Well, I couldn’t possibly survive without them or my kitchen gadgets!
- Boiled chickpeas- 1 1/2 cup
- Parsley, finely chopped leaves- 3/4 cup
- Carrot, coarsely grated- 3/4 cup
- Feta cheese- 1/2 cup
- Toasted sesame seeds- 2 tbsp
- FOR THE DRESSING:
- Olive oil- 6 tbsp
- Lemon juice- 3 tbsp
- Coriander powder- 1 pinch- optional
- Pepper- 1/4 tsp
- Salt- to taste
The tangy dressing!
The strongman flexing his muscles! the emulsified dressing.. tada!
In a large bowl, coarsely mash half the chickpeas.
Add the remaining chickpeas, carrots, chopped parsley and toasted sesame seeds.
Add the crumbled feta. Mix again.
Now, in that beautiful little shaker, pour in the ingredients for the dressing and shake, shake shake till the mixture sort of emulsifies.
Just before serving, pour the dressing over the salad, mix well.. and plate up.