You remember that we get Boston Organics, so I don't have a lot of control over which vegetables we get every week. This salad (it's more of a salad "style" than a true recipe) is pretty flexible and reliable. The only constants are that we usually get a big bunch of either kale or chard in the vegetable box, and I always put in a giant can of chickpeas to make it filling enough to be a real lunch. Here's the salad:
- Wash and chop 1 bunch of chard/kale. Put it in a very large bowl.
- Drain and rinse 1 large can (or 2 normal size cans) of chickpeas, and add them to the bowl.
- Add your "decorations." Options include:
- Pears/apples, cheese chunks, chopped nuts, dried cherries or raisins, and a kind of sweet vinaigrette
- Whatever vegetables you have, like carrots, roasted beets, and radishes; garlic and/or onion; and a lemon & olive oil dressing.
- Consider adding salt & pepper. Partition this into lunch-size servings (this usually makes 5 for me, unless I add a lot of kinds of vegetables).
- If you haven't already put cheese on it, you can do that. Feta works well. Or you can eat some yogurt on the side.
This salad keeps for the whole work week, because kale and chard salads are ok if they're a little wilted (in fact I often make them ahead so they'll wilt on purpose). I still pack snacks and sides, of course -- usually a few fruits, chocolate chunks, and nuts.