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How Has Your Grocery Shopping Changed?

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Every Wednesday, Bon Appétit executive editor Sonia Chopra shares what’s going on at BA—the stories she’s loved reading, the recipes she’s been making, and more. If you sign up for our newsletter , you’ll get her letter before everyone else. Here’s a fun thing about my job: Every so often, I get to test recipes before they go live on our websites or into the pages of the magazine. It’s standard practice at publications like Bon Appétit and Epicurious to have multiple editors cook through recipes before they are published to make sure they will work for, well, people like me: cooking enthusiasts who are not necessarily trained kitchen experts. The first time I volunteered, I was totally in my head about it, afraid I didn’t have the chops to be useful and that I was wasting our food team’s time. But now I like to take on a recipe once a month or so, especially when it sounds particularly delicious (most do!) or will push me to try something new. For example, I don’t fry a lot of thing

Hearty Summer Salad



Brunch or summertime meals can be difficult for those who are gluten intolerant or eat a gluten free diet. 

Cookouts often mean that you're getting foods such as hamburgers which incorporate gluten laden ingredients and may also require buns. Gluten free can be a bit more difficult when trying to whip up a cool and easy summertime meal which doesn't require a lot of cooking. 

This chickpea and black eyed pea salad is amazingly healthy and refreshing for those days when you just can't even look at the stove. 

High in protein and in fiber, you'll be well nourished while getting a break from the day to day cooking grind on those hot summer days.

You will need:

  • 2 of the 15 oz. cans chickpeas
  • 2 of the 15 oz. cans black-eyed peas
  • 2-15 oz. cans artichoke hearts
  • 4 large tomatoes
  • ½ large onion
  • 3 large fresh garlic cloves
  • ¼ cup olive oil
  • ½ cup balsamic vinegar
  • A few pinches parsley
  • Fresh ground salt
  • Pepper to taste
  • 1/4 cup green olives
  • 1/4 teaspoon dried basil


To make:

Drain the beans and add to a bowl.


Chop the artichoke hearts into 8 pieces each and add to the mixture.


Chop tomatoes or dice them into pieces.


Dice your onion and add to the mixture.


Crush the garlic and mince it very finely. 


Drain olives and add to the mixture.


Chop the parsley finely.


Add the basil.


Mix your vinegar and olive oil To 
make a lovely topping.


Drizzle the dressing over the top.

Allow to cool in the refrigerator to blend your flavors for about an hour.

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