Isn’t it the best when you can go ages without seeing a friend, and the next time you see them pick right up where you left off? My college roommate lives in Sacramento so when work took me to Napa last week, I took advantage of the opportunity and spent the weekend with her and her family. We hadn’t seen each other in four years, but when I walked through her door, it was as if not a minute had passed.
When we were in college, I didn’t know how to cook a thing. If it weren’t for Jenny I would have lived on mac and cheese and frozen pizza. One night I invited a couple of football players to our apartment for dinner and Jenny made crab legs. Crab legs. In college. Who does that?! Fast forward 15 years and Jenny was cooking for me again. Only this time the boys joining us for dinner were more of the pint-sized variety than varsity.
My first night there she made a salad with Israeli couscous, olive tapenade, feta and tomatoes. It was bright, fresh and healthy, and I wanted it again immediately when I got home. I didn’t have Israeli couscous on hand so I used chickpeas and I added pepperoncini peppers for added flavor and crunch. This is the perfect salad for weekday lunches and it tastes even better after sitting for a day or two. Serve it over a bed of lettuce with pita and hummus for a healthy, filling meal!
- 1 can chickpeas, rinsed and drained
- 1 clove garlic, minced
- ½ cup olive tapenade
- ½ cup crumbled feta
- 1 cup grape tomatoes, halved
- ½ cup pepperoncini peppers, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- salt and pepper, to taste
- In a medium bowl combine chickpeas, garlic, tapenade, feta, tomatoes and peppers; stirring gently to combine.
- In a separate small bowl, whisk together olive oil, lemon juice, zest, salt and pepper. Serve immediately or cover and refrigerate until ready to serve.