1143. Chickpea and Roast Pepper Salad

Yet another chickpea salad is not what most people seek out, but you’ll have to try this one to decide for yourself if this is the best chickpea salad ever. There is a combination of elements that make this salad outstanding, and totally worth the effort, as this makes a giant batch which you will be very happy to have leftovers with. Continue reading “1143. Chickpea and Roast Pepper Salad”

1137. Beetroot Hummus

Hummus being the ultimate and original dip, countless variations have popped up over the course of years as serious contenders. One of my unabashed favorites is the pea-mint dip of a while ago. Mama ganouche is not to be confused with beetroot hummus; the former’s bulk comes only from beets, whereas the latter’s comes from chickpeas and beets. Continue reading “1137. Beetroot Hummus”

1115. Kale Panzanella Salad

This salad skyrocketed to the top of our favorite salads list from the first bite. I have been having a kale moment for a while now, and while I do enjoy it cooked in stews, I also thoroughly enjoy it raw and finely shredded in a salad. It’s just so hearty and substantial. Paired with toasted garlic croutons made from my go-to artisan bread (no-knead, overnight), the lemony dressing made this an almost daily treat for the last couple of months. Continue reading “1115. Kale Panzanella Salad”

1096. Indian Chickpea Aloo Salad

Aloo bhujia is the most incredible Indian snack I have only recently come to discover. It is sold in the chips aisle of the supermarket, and is cheaper than your average packet of Lays chips. It is a legume and potato mixture, mixed with various magical spices, formed into vermicelli and fried. Chaat masala is an Indian spice mix, of which the prime ingredients is dried mango. Mix these up in a chickpea salad and you’ve got yourself an exotic spicy and very moreish dish. Continue reading “1096. Indian Chickpea Aloo Salad”

1092. Grilled Courgette, Mint, and Feta Salad

To me, this salad screams Summer, slow days, and gatherings over the grill for delicious light meals. The actual ingredients can be counted on one hand: courgettes, chilli, mint, and feta cheese. The dressing is a splash of olive oil and a squirt of lemon juice: the perfect sauce for any salad. Continue reading “1092. Grilled Courgette, Mint, and Feta Salad”

1031. Cucumber Pomegranate Salad

This has to be one of the simplest and freshest salads out there. Cucumber is often used as an accessory to our salads, so making it the main even is quite the surprise. Cucumber rings are simply topped with fresh pomegranate seeds and crumbles of fresh plain white farmer’s cheese (can switch for feta or even goat’s). Continue reading “1031. Cucumber Pomegranate Salad”

1010. Zaatar Caesar Salad


Zaatar caesar salad was something I came across a picture of on social media. I haven’t been able to get it out of my mind, nor have I been able to find a recipe for it, so I decided to experiment. Conclusion: success! I avoided anchovies in the dressing since people tend to get squirmish at the thought, plus if the dressing were to stay overnight, the fishy smell and taste would be overwhelming.

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968. Salade Nicoise


While I do love this classic salad and many atimes depend on its simplicity for an easy and healthy meal, it is the dressing that is special and makes the salad. I devised this dressing as a result of several try-outs, until it was perfectly suited for the salad. I often think how underestimated a can of tuna is, and this is one example. Continue reading “968. Salade Nicoise”