It’s hot. Finally. And I’m sucking back a homemade popsicle just so that I can cope with the heat a little better. You see, there are very few places in Vancouver that have air conditioning (the joys of a temperate climate), so we just make do. Homemade popsicles, ice tea in tall glasses beaded with sweat, finding a shady spot for a barbecue. Anything to avoid that large, glaring appliance, the stove.
This meal was made after a rousing game of tennis. Cornelius and I were hot, tired and sweaty. We were also famished and turning on the stove wasn’t an option. Not at all. So I dug around the cupboard and fridge and made this salad. It was perfect. Bright with lemon juice but with a creamy balance from the parmesan. Quick to prepare and easy to love. I declare this the salad of my summer. Let the hot, hot days of summer continue.
chickpea & romaine salad with lemon-parmesan vinaigrette
1 can of chickpeas, drained
1 lemon, zested & juiced
1 clove garlic, minced
a good pinch of kosher salt
1/4 t red chili flakes
good olive oil
2-3 T parmesan cheese
1 head of romaine, rinsed and torn into bite sized pieces
Add the chickpeas to a large bowl. In a small jar, mix together the lemon juice, zest, garlic, salt and chili flakes and pour in enough olive oil so that it doubles the amount of lemon juice. Pour over the chickpeas. Add in lettuce and parmesan cheese and toss until well combined. Eat up, hungrily.
Great salad! I love chickpeas, and of course, the lemon-parmesan vinaigrette is killer on romaine. Inspired combination.
I love chickpeas. I saw a recipe for bar-be-que chickpeas that you snack on like chips. Of course I didn’t write down the recipe, and now seeing your recipe makes me crave chickpeas!
Your salad dressing looks so tasty and tangy.
Looks great. And very cool for summer! Thanks for making me hungry. 🙂
A perfect, cooling salad for these hot summer days – looks fabulous!
Looks fabulous! It’s 99 F here if that makes you feel any cooler!
My kind of salad! You hit just about all my salad likes. Maybe a smashed anchovy or two might be added…
Well, the weather here in TO has not been co-operating. It has been raining on and off for the past 3 weeks. Coupled with a handful of humid days, we have been experiencing cooler and rainier weather lately. No consistency whatsoever. That being said, salads are a definite must in the summer especially after a heavy winter and and even heavier carb-rich meals. My cupboard is stocked with a motley of canned beans and legumes right now, I have a wedge of authentic parmegiano reggiano cheese ready for grating and plenty of fresh romaine lettuce from St. Jacob’s Farmers market. Good salads = good times!!
Wow, don’t I love chickpeas! What a fresh and delicious dish, Kickpleat!
That looks awesome! Maybe I’ll make a big salad tonight for dinner too. It’s way too hot here for cooking!
This sounds delicious – I love using pulses in salads, they make it seem so substantial and the creamy parmesan with lemony freshness – yum.
This looks fantastic! I will definitely try it. And yes, it’s definitely, finally popsicle weather here in Vancouver!
Simple and very yummy looking – weird, at salad bars I always take chickpeas – but hardly ever think to use them at home.
that sounds fabulous…i love chickpeas, and lemon. and not cooking in the heat!
Can’t wait to try it.
I just found your blog and I totally love it!
This looks delicious, cool and refreshing. Perfect for Vancouver right now!
Those salads look delicious. I have never though of using chick peas in a salad – a great healthy way to add some delicious protein!
I just discovered your blog. I googled “breakfast cake” and came across your maple breakfast cake. I made it this morning, and we loved it! Thanks for a great blog and a great recipe! 🙂
eating club, this is a pretty great salad! perfect for summer (or anytime)
dawn, i’ve made roasted chickpeas before. so good! one day i’ll post the recipe 🙂
no problem, helios!
it is indeed perfect for these hot days, veggiegirl!
hooray for popsicle weather, heidi!
99F? yikes, kalyn! i did a quick celsius conversion and it hit 93F here. scary!
leisureguy, yes, add in anchoivies if you like!
bijoux, i agree, weather lately just isn’t very consistent. i think this is the way of how things are now. i hope you can get ready for some good summer salads soon!
wheeler, it’s been days since i’ve touched the stove!
helen, yes, adding the chickpeas makes this salad quite substantial. a perfect dinner.
kim, get yourself some chickpeas, stat!
thanks cinderelly & pravina!
stay away from that stove, ventures! hooray for moving to vancouver too 🙂
rachel, chickpeas work wonders in salads!
stephanie thanks for stopping by and commenting 🙂
caitlyn, glad you liked it!
I made this tonight and if my husband doesn’t get home from his out-of-town trip soon, there won’t be any left. Delicious!!
such a yummy yummy salad!!
had it along with some veggie burgers and boy was it tasty.
thanks for the recipe:)
Ooo this salad looks good. I love adding beans to salads to make them more filling/satisfying. Even though turning on the oven does heat up the house a bit (though maybe I’ll feel differently once I move to an apartment), I can’t resist baking/cooking!
This salad looks sooooo good! I’ve just gotten my lunch inspiration for the week!
haha, glad you enjoyed it be*mused!! i hope you saved some for him too 🙂
glad i could inspire!
Yum! I just tried this and it was delish. I tend to be a lazy salad maker, but this recipe was simple and quick, so I tried it. Thanks for this recipe.
Great! I love chickpeas and Parmesan, so thanks! i just passed your recipe on to my readers at http://www.luxurystylehappinesshealth.com. Cheers!
I never thought of putting lemon and parmesan together. This is a definate must-try.