Marinated Chickpea and Feta Salad with Spring Veggies

In March, when the stay-at-home orders were first put into place, my meal planning fell to the wayside and my diet consisted mainly of cheesy pasta, cheesy pasta leftovers, and nightly slices of homemade cake. Like so many of us, I found comfort in these cozy carbs, and was happy to spend my extra time baking all types of breads and sweets.

But over the past few weeks, my cravings have shifted drastically. I’ve been yearning for the crunch of fresh veggies, the chew of whole grains, and the acidity of a homemade salad dressing. The shift is partially due to cheesy pasta fatigue, but also the arrival of warmer, sunnier days and, with it, the return of vibrant spring produce.

I was fortunate to be able to sign up for a seasonal subscription box from a local online farmers market, which has helped make my salad dreams a reality (many farmers markets and CSAs are open, with some new social distancing guidelines in place). The first thing I made was this herby chickpea and grain salad, which satisfies my fresh veggie cravings and my desire to get back into a lunch-prepping routine (it’s like a spring version of this Mediterranean-style chopped salad, which has been a lunch staple of mine since the fall). It’s tangy, crunchy, and oh-so-refreshing, and it only gets better as it sits in the fridge. Here’s how to make it.

The star of this salad is the Greek-inspired dressing, made with lemon zest and juice, dried oregano, red wine vinegar, and olive oil. Before it dresses the salad, though, it acts as a marinade for the feta and chickpeas, infusing them with bright and tangy flavor as you cool the farro and prep the veggies. The garlic and shallot are also mixed in — the vinegar-y bath helps mellow their sharp bite.

When the rest of the salad is assembled, you’ll pour the feta and chickpea mixture and every last drop of the marinade overtop, then toss everything together. In the fridge, the flavors continue to mingle and intensify, which is why this salad is so great as a make-ahead option for lunch (or dinner). Just be sure to add your avocado right before serving.

Even if we’re fortunate enough to have fresh produce, we’re all still making meals out of what we have on hand. Here are a few ideas for ingredient substitutions.

The whole grain: The farro adds chew and substance to this salad, helping to keep you full. Replace it with 1 cup cooked whole grain of your choosing — brown rice, barley, bulgur, freekeh, or quinoa. Consider making a big batch at once, then using it to make quick work of stir-fries, soups, and salads throughout the week.

The acid: For extra tang and complexity, this salad dressing is made with two kinds of acid: lemon zest and juice, and red wine vinegar. Feel free to use one or the other, or if you don’t have either, replace them with lime zest and juice, white wine vinegar, or apple cider vinegar.

The alliums: Although garlic adds a subtle spicy kick to the dressing, feel free to omit it (or replace it with green garlic). Replace the shallot with half a red onion or a few scallions.

The veggies: Spicy radishes, plump snap peas, and crisp romaine all deliver crunch. Try replacing them with any combination of shaved fennel, snow peas, celery, edamame, shredded red or green cabbage, radicchio, or iceberg.

The herbs: The dried oregano in the dressing can be replaced with dried Italian seasoning or dried thyme. The fresh dill can be replaced with any tender, leafy herb you have (think: parsley, cilantro, or basil).

Whether you eat plant-based full-time or want to go meat-free once a week, Tonight We Veg will bring you the feel-good vegetarian meals you crave. Once a month, in addition to our existing lineup of great veggie recipes, we’ll share easy weeknight recipes that prove how diverse produce-forward food can be, each packed with smart tips we’ve picked up over the years. Cook along with us, and share your creations using #tonightweveg.