This ‘recipe’ is really a favorite snack that has developed over the years.  Growing up my mom always made herself a big bowl of cucumber and tomatoes straight from the garden with a little ranch and/or Italian dressings (that’s right, she’s a mixer.)  I thought this was pretty weird at the time, but would still sneak a bite.  Now I love it and can safely say I would eat it for every meal if I could.

There are really no exact measurements or ingredients here.  What I’ve shown below is just the usual concoction that I throw together.  If you hate onions, leave ’em out.  Have some kohlrabi lying around, throw it in (I often do when they are in season).  Don’t like Balsamic, switch it to something different.  I was going to mark things as optional, but really it’s up to you.

 

Ingredients:

Tomato (I typically use cherry toms because I buy that giant container from Costco. )

1 or 2 Cucumbers (mini cucs work great, too.)

1/2 medium Onion (Sweet Vidalia or Red)

1 or 2 large floret(s) of Broccoli

1 Bell Pepper (I usually stick with the sweeter colors Red/Orange/Yellow)

1-2 can(s) Chickpeas ( or 2-3 cups cooked and drained)

Balsamic Vinegar or Vinaigrette Dressing

Pinch or two of Chia Seeds

Slivered/Chopped Almonds

Kalamata Olives

I usually start with equal parts cucumber and tomato.  So chop up your cucumber first, then add tomato until it seems like there’s an even mixture.  Chop up broccoli and bell pepper as desired. I like broccoli, so that may be another equal part to the cucs and toms, then one bell pepper.  Depending on how much you make, I typically throw in about half a large/medium onion or a whole small one . Don’t chop it up too small or else it just sticks to the bowl and your last serving is all onion and cucumber.  Once you get to this point, decide how much chickpeas you want.  If I want to be sure I’m gettin’ my protein in with this meal, I’ll throw in a couple cans (or about 2-3 cups cooked).  Other days I just stick with one can if I didn’t make a big batch.  Add a 1/4 cup or so of dressing or vinegar as desired.  I usually go on the light side, because the broccoli should soak it up a bit, and you can always add more to your personal bowl later.  We just want everything to get a light coating.  Then throw in a pinch or two of Chia seeds.  These little guys are good for you, but they will also soak up some of the juices that the tomato and cucumber will create from being in the fridge for a couple/few days.  Add chopped almonds for a little added protein.

Serve as is, over a bed of spinach or kale, topped with a little extra dressing and a tablespoon of hummus.  (Newman’s Own Balsamic Vinaigrette is shown, if you find the Lite version this is also tasty.) Last but not least, I throw a few halved Kalamata olives into my personal bowl.  (Drew doesn’t like them but I love ’em!)

Having a party?  Make up some bowtie pasta and be sure to let it cool before throwing it into the mixture.  Bring a side of crumbled feta for the cheese lovers if you’re feeling generous.

Enjoy!

Fun Fact: Did you know that bell peppers with 4 bumps on the bottom are typically sweeter than 3 bumps?  So save the 3 bumps for stir-frys and cooked dishes.  Use the 4 bump peppers for eating raw as a snack or cold salads.  Not sure how true it is, but I’ve been giving it a shot lately.