I love my Hubs, and I really miss him when he travels, but when he’s out of town I get to eat awesome concoctions like this grilled chard salad with crispy chickpeas. Total “girl food” as The Hubs would call it. He’s pretty patient with me and all my random cooking, and will truly eat anything I put in front of him, but if he had a choice, he’d prefer a slab of meat with his meals. I try to reserve vegetarian options like this for when he’s away.
This salad could not be simpler to prepare. Coat whatever random vegetables you have laying around with a little olive oil, sprinkle generously with salt and pepper, and throw onto a pre-heated grill or grill pan (medium high heat). In this case it was brussels sprouts, tomatoes, rainbow chard, asparagus, red onion and avocado. Yes, avocado. You can literally grill anything. Once everything gets that nice charred look about it, remove, roughly chop, and combine all ingredients.
To finish the salad, I squeezed the juice of a lemon over the entire plate and topped it with some crispy chickpeas, and a hard boiled egg. Voila! “Girl food” prepared in less than 30 minutes. I’ll be eating this tonight while I catch up on my Project Runway. I know, I’m such a cliché.
Did you know Chard is in season right now? So is pumpkin and grapes. If you’re looking for some seasonal recipe inspiration, or have a great recipe featuring any of these ingredients, head over to Seasonal Potluck and check out the recipe index!
Cut 'N Clean Greens says
Betsy, that is stunningly beautiful! We’re going to put it on our Facebook page next week and link here so everyone can make this. Dinner, here we come!
–Your friendly Southern California farmers at Cut ‘N Clean Greens