Tuesday, October 8, 2013

The Best Salad Ever (Well for this week anyway...)

I was my usual hot mess self last night. I was completely exhausted after work, came home played with the puppies, and realized we had virtually no food in the house. I put together a lousy snack of our last tortilla shell and the last half of a avocado. Other than that, all we had was two carrots and one orange. Pathetic. We have a hectic week before leaving for Chicago and I had not yet put together a meal plan. So I half-assed a plan for a few meals, wrote out a shopping list and headed to Publix. Did I mention I was partially dressed in pajamas? 

Anyway, I couldn't figure out what I wanted for dinner or what I should make. The only salmon the fish department had was that color enhanced stuff that makes me want to vom. I wanted something tasty, but couldn't figure it out, so I just bought stuff to make a salad and figured something would come together.

Now one of the thing I miss the most since I stopped eating meat is barbecue. I LOVE barbecue sauce and all things barbecue. Faux chicken patties and bbq sauce rank as one of my favorite snacks. No shame. Anyway, I decided after I got home to make a barbecue salad. With chickpeas. I only wish I would have purchased a little jicama at the store to add a little crunch. (Also who would ever think of that??) Either way, it came out SO FREAKING WELL. ( I was all shouty about it last night too) I want this salad for lunch tomorrow and maybe everyday. Totally satisfied my barbecue craving and had such good texture. Just one serious thing- promise if you make this, you will use freshly shredded smoked gouda. To die for. 

Chopped Barbecue Salad

Four cups mixed greens, chopped
1/2-1 c chopped tomatoes
1/2 cup corn
1 can black beans, rinsed well
1 can garbanzo beans
2 tbs brown sugar
1 tbs smoked paprika
1 tbs onion powder
1 tsp garlic powder
1 tsp chili powder
1 tsp salt
1/2 tsp pepper
1/4 tsp cayenne pepper (optional)
1/4-1/2 c freshly shredded smoked gouda cheese
1-2 tbs of your favorite barbecue sauce
Fresh, chopped cilantro


  • Preheat over to 425 degrees
  • Chop greens and tomatoes and place into large bowl
  • In a smaller bowl, combine brown sugar, spices, salt, and pepper.
  • Drain and rinse garbanzo beans. Dry well with paper towel. Lightly spray cookie sheet and place garbanzo beans on sheet. Coat with spice mixture. (Do not use all the spice mixture, just a good coating) Cook for 15 minutes. Remove and toss. Cook for another 10-15 minutes, until extra crispy.
  • In another small bowl combine beans and corn. Add remaining spice mix to taste.
  • In the larger bowl, top lettuce with black bean mixture and crisp garbanzo beans. Toss and top with cheese, cilantro, and a drizzle of barbecue sauce.

Phenomenal. And it still feels like summer down here so barbecue still works well.

Oh and meal plan for the remaining days until Chicago:

Tuesday: Butternut squash and kale pizza with blu cheese
Wednesday: Mexican Stuffed Red Peppers with lime sauce
Friday: CHICAGO!