Happy Monday, friends! Hope you had a lovely weekend. Do anything fun? The highlight of my weekend was a girls’ night on Saturday…there was plenty of vino, catch-up time with friends and lots of delicious food. Today’s recipe was my contribution to the party. I realized on Sunday morning that this salad + a little wine = essentially the definition of the “Mediterranean diet”, right? We’re so healthy at girls’ night. 😉
Here are a few of the main players of this dish: chickpeas, garlic, shallot, tomatoes, a little feta, lemon. All good things in my book.
The real stars though (which I didn’t take a picture of for some reason…oops) are the spices. I took a stab at making my own Greek seasoning blend and combined dried thyme, oregano, cinnamon, nutmeg, red pepper flakes (just a tiny bit of heat!), salt and black pepper. Separately, they all smell pretty good. Together, they smell amazing. Who needs a Yankee Candle when you can just cook?
Kidding…I really like Yankee Candles.
I also have to mention the reason for why I even thought up this dish to begin with; Ben and I received this bottle of Kaldi organic extra virgin Greek olive oil for Christmas and I wanted to try it out!
I’ve tried it raw as part of a salad dressing (and it’s seriously delicious), but this was the first time I tried it while sautéing. It was lovely! It coated the garlic and shallot nicely and had a distinct, yet light, flavor alongside the other spices. I read that the olives used are 100% Greek, but the company distributes from Northern Virginia so is somewhat local to me.
By no means do you have to use Greek olive oil to make this – I’m a firm believer in adapting recipes to use what you have on hand. But if you’re feeling adventurous, maybe grab a bottle of this from online or at the grocery store if you’re local to DC.
This salad is great served warm or cold — I tried it both ways and enjoyed it equally. You can also leave out the cheese for a vegan option. It’s a great meatless Monday meal, but would also make for an easy lunch option throughout the week. Hope you enjoy!
Serves 8 as a side salad, or 3 to 4 large salads
2 Tablespoons extra virgin olive oil (a Greek version is a bonus!)
1 shallot, minced
2 garlic cloves, minced
10 ounces (about 3 cups) of shredded Brussels sprouts
1/2 teaspoon dried thyme
3/4 teaspoon dried oregano
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon red pepper flakes
3/4 teaspoon kosher salt
1 15.5oz can of chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
juice of 1/2 a lemon
1/2 cup feta cheese crumbles
freshly ground black pepper, a few good turns to taste
1. Heat olive oil in a large sauté pan over medium heat. Add shallot and garlic and cook for 4 to 5 minutes until shallot is translucent.
2. Add shredded Brussels sprouts and all spices, thyme through salt. Let cook for two minutes and then add chickpeas. Cook for another two minutes until all items are heated through. Turn off the stove and put sprouts and chickpeas into a large bowl.
3. Add in cherry tomatoes, spritz lemon juice on top, and then add feta cheese crumbles (or leave out if you prefer). Finish with a couple turns of fresh black pepper and enjoy.