Refreshing, Make-Ahead Vegetarian Summer Salad
Curtis Bradshaw
Sometimes self-care can feel like a chore, but there are small things you can do throughout your day that can add up. One way to show yourself some added care is through a thoughtful, nourishing meal that’s also really simple to make and prep ahead of time! Garbanzo beans may not always be the most Instagram-worthy ingredient to photograph, but we love them because they support our skin health without tons of preparation.
This vegetarian salad is quite simple to throw together. It stores well for a few days and has wonderful sources of protein, fiber, and iron—all good sources of vitamin C and antioxidants!
Just as you build your own skincare ritual to suit your goals, this salad can be adjusted depending on your taste. Our recommendation is to add a little extra splash of lemon to bring out the brightness in all the ingredients!
Dressing
3 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
2 garlic cloves, minced and mashed with ¼ teaspoon salt
1 ½ teaspoons grated, peeled, fresh ginger root
1 teaspoon ground cumin, or to taste
¼ teaspoon dried hot red pepper flakes, or to taste
½ cup extra-virgin olive oil
Freshly ground black pepper
Salad
4 19-ounce cans chickpeas, rinsed and drained well
2 red or yellow bell peppers, finely chopped
1 small bunch of scallions, thinly sliced
½ cup finely chopped fresh coriander, or to taste
Lemon wedges
Large romaine lettuce leaves
Directions:
To make the dressing, whisk together the lemon juice, vinegar, garlic paste, ginger root, cumin, cayenne, sea salt, and pepper. Add the oil in a steady stream while whisking. Continue whisking until the dressing is emulsified. Taste and adjust the amount of lemon juice if desired.
To assemble the salad, stir together the chickpeas, bell peppers, scallions, coriander, and dressing in a large bowl. Chill the salad, covered, overnight. Serve on lettuce leaves, and garnish with lemon wedges.
