You guys. Parenthood is over. I just finished the Serial podcast. Vampire Diaries is getting a little off its game — even for Vampire Diaries. (But, attractive people…)
And do we even want to talk about The Bachelor? This season is a freaking circus of crazies and the ring master is an unfortunately fauxhawk’d makeout slut with waaaaaay less facial hair than is necessary for the whole Iowa Farmer thing to be charming. (Also, that matte pink lipstick looks good on exactly none of you, so stop passing it around. JUSTSTOPIT. Jesus.)
I think I need a detox from popular programming. Or maybe just a detox, in general.
(I feel like here’s where I should put another picture of this salad thingyding. Isn’t it just the picture of health?
Chickpeas! Quinoas! Green stuffs! It’s exactly what should be going into your tummy when limos of drunk girls are going into your eyeballs.)
OMG, you kinda like the makeout slut, don’t you?
DO YOU? But he’d be so much hotterrrrrr with a reeeeeal beeaarrrdddd….
Ugh. Let’s not even.
So honestly, I think I’ve said that recipes are “stupid easy” a time or two, but this time I weeeealllly mean it.
Step 1. Lemon juice, olive oil, salt and pepper → bowl.
Step 2. All of the other shit: also → bowl. (The same bowl, even. What!)
Step 3. Eat every day for a week, if so desired. (I so desired.)
See what I mean? SO easy, it’s maybe a little wrong. A little…tabooleh.
Do you get —
Do you see what I —
Because it’s almost wrong, but it’s also a riff on the classic Lebanese bulgar wheat salad, so together it’s kind of —
You know what, if I have to explain it, it’s not funny, you guys.
All joking aside, this twist on a traditional tabbouleh (wheat out, quinoa and chickpeas, in) really has been my go-to lunch for the better part of a week, and it maintains its zippy vigor rather impressively over time. For that reason, alone, I can already see it being my siggy potluck dish this coming summer. But, because reasonably sweet cherry tomatoes can be found almost all year round, I can also see myself making it many times over between now and then. Yay!
And re: versatility, it’s great as a side, of course, but with a little crumbled feta cheese over the top, it’d be a pretty satisfying vegetarian supper, too. Or add it to a party spread among some other mediterranean faves and treat it like a first course. Everyone will think it’s some ritzy $8.99/lb deal from the Whole Foods salad bar — when really it’s just a can o’ beans and some change. Stupid easy and stupid cheap! Are we firing on all cylinders today, or what?
Hope you like it, peeeeeeeeeps.
Roses for all the ho’s(es)!
- In a large bowl, whisk together olive oil, lemon juice, lemon zest, salt and pepper.
- Add remaining ingredients, tossing well to combine.
- Enjoy immediately -- or refrigerate salad and allow flavors to meld for 30 mins - overnight.
Also, if you're not looking to keep this salad vegan, I love the addition of a little finely crumbled feta right over the top.
OH! before you go…
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