Salad with Wild Lambsquarter, Scallions, Chickpeas, and Feta Cheese
Committee meeting working lunch, 5/17/12
Lambsquarter is a common weed that is also known as wild spinach. Its leaves are notched, and they look like they have a white, almost powdery coating. Lambsquarter can be eaten raw in salads, or cooked like other greens. In this salad, it’s mixed with spinach for a more mild introduction to a new green. Along with chickpeas and feta cheese, this salad makes a hearty side dish or lunch.
- 4 ounces lambsquarters, washed and dried
- 4 ounces spinach, washed and dried (if not prewashed and packaged)
- 1 15-ounce can chickpeas, drained OR 1 cup cooked chickpeas (see bean cooking guide)
- 1 bunch scallions, sliced into ¼-inch slices
- 3 ounces feta cheese
- 1 1/2 tablespoons lemon juice or white wine vinegar
- 3 tablespoons olive oil, if available (or use vegetable or canola oil)
- large pinch salt
- black pepper, to taste
Combine lambsquarters, spinach, chickpeas, scallions, and cheese in a large bowl.
In a small bowl, prepare dressing by mixing lemon juice or vinegar, oil, salt, and pepper. Pour over salad in large bowl. Toss to coat evenly with dressing. Serve immediately.