A Game Day Salad – Meatless Monday’s at Temple Sholom

As summer progresses and the temperatures start inching higher and higher the less likely I am to want to cook anything, especially after I have been working all day. Don’t get me wrong I love cooking, but sometimes it’s hard to motivate myself to make an actual meal just for myself and it’s even harder to find that motivation when the temperature is in the high 80s. During the hot summer month

s I often find myself looking for different salad recipes or attempting to create my own salads.  For me salads are the perfect summer dinner. They are quick, easy, and don’t require standing over a hot stove on a warm summer night.

I should point out that I don’t really do much creating in the kitchen. While it has been said that cooking is an art and baking is a science, when I’m cooking I need an exact recipe to follow. The whole “throw in a little of that and a dash of that and cook until it looks/smells/feels done” method of cooking just does not work for me – no matter what I’m making. I need specific measurements for the ingredients and detailed instructions and cook times –even for something as simple as a salad. I want to know that what I’m making has been done before and that it the flavor combinations worked for someone else, and that I’m doing it right. Which is why, unless I’m making a basic garden salad, I go looking for recipes.

I was looking for something quick and easy to make for dinner tonight before the big game (GO HAWKS!)  and this seems to fit the bill perfectly.  I found this recipe on Pinterest, where I find more and more recipes these days (this has not diminished my love of cookbooks, of which I have a collection I am always looking to add to).  One of the things I like about this recipe is that it has great ingredients like chickpeas, and that it lists the nutritional information. 


  • 1 can chickpeas, drained and rinsed
  • About 1 pint grape tomatoes, halved
  • 25 large basil leaves, chopped
  • 3 cloves of garlic, minced
  • 1 tbsp red wine vinegar
  • 1 tbsp apple cider vinegar
  • 2 tsp olive oil
  • 1/2 tbsp honey (10g)
  • pinch of salt

Directions: Toss all ingredients together and chill for at least 20 minutes, allowing all the flavors to merge. Then EAT.

Those are directions that I can definitely follow!


(PHOTO: From greenlitebites.com)

Carrie Rosen is the Temple Sholom new girl, joining the staff in April as the Fund Development Coordinator and Executive Assistant to Boni Fine. She is a sometimes vegetarian.