Spiced Summer Squash Salad with Chickpeas

This Spiced Summer Squash Salad with Chickpeas is a delicious and refreshing dish that's perfect for a summer meal. The spiced roasted squash and chickpeas add a burst of flavor, while the fresh mint and feta cheese provide a cooling contrast. It's a healthy and satisfying salad that's sure to become a favorite!

Ingredients:

• 2 medium summer squash, thinly sliced
• 1 15-ounce can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 cups mixed greens
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup crumbled feta cheese
• 1/4 cup toasted pine nuts
• For the dressing:
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon honey
• Salt and black pepper to taste

Instructions:

Start by heating the oven to 400F 200C

Put the chickpeas and sliced summer squash in a large bowl

Add 2 tablespoons of olive oil, cumin, coriander, smoked paprika, salt, and black pepper

Give it a good stir

Place the chickpeas and seasoned squash in a single layer on a baking sheet

Roast for 20 to 25 minutes, or until the squash is soft and slightly caramelized

While roasting, stir every so often

Set the dressing aside while you roast the squash and chickpeas

Mix 2 tablespoons of olive oil, honey, salt, and black pepper in a small bowl with a whisk

Put away

After roasting the squash and chickpeas, take them out of the oven and let them cool down a bit

Put the roasted chickpeas and squash in a large serving bowl

Add the mixed greens and chopped mint leaves

Pour the dressing over the salad and mix it all together

Toast some pine nuts and crumble some feta cheese on top

Spiced Summer Squash Salad with Chickpeas is ready to eat right away

Pomegranate, Parsley, and Buckwheat Salad

The earthy taste of buckwheat, the sweetness of pomegranate seeds, and the freshness of parsley come together in this Pomegranate, Parsley, and Buckwheat Salad, which is both tasty and good for you. This salad goes well with any meal.

Ingredients:

• 1 cup buckwheat groats
• 2 cups water
• 1 pomegranate, seeds removed
• 1 bunch fresh parsley, finely chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

Rinse the buckwheat groats under cold water until the water runs clear

In a saucepan, bring 2 cups of water to a boil

Add the rinsed buckwheat groats and reduce heat to low

Cover and simmer for 10-12 minutes or until the buckwheat is tender and the water is absorbed

Remove from heat and let it cool

In a large mixing bowl, combine the cooked and cooled buckwheat, pomegranate seeds, and finely chopped parsley

In a small bowl, whisk together olive oil, lemon juice, salt, and pepper

Drizzle the dressing over the salad ingredients and toss gently to combine

Refrigerate the salad for at least 30 minutes to allow the flavors to meld

Serve chilled and garnish with extra parsley if desired