As quick as the weather changes, so do taste buds. After weeks of snow and cold, the weather here has skyrocketed to the 50s and the streets are full of melting snowbanks. Instead of being just another barrier to speed-walk past in the cold, the open air vegetable stalls are suddenly more inviting to stop and pick up new ingredients.

While none of the ingredients in this dish are exactly “new”, they’re definitely a fresh take on heavier tuna or hard boiled egg salads. I’m not usually a fan of bright and loud flavors like black pepper and thyme but they work well with the creamy mayo and balanced chickpeas. Whether you’re serving this on top of a freshly chopped salad or if it’s the only vegetable on your plate it’s sure to be a healthy meal.

Healthy Vegetable Chickpea Salad

Prep time: 15 minutes

Cook time: 0 minutes

Ingredients(Makes 2 servings):

• 1 14oz can chickpeas, drained and rinsed
• 1/2 cucumber, diced
• 1 small tomato, diced
• 2 (heaping) Tablespoons mayo
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 Tablespoon chopped thyme

Method:

1. In a large bowl, toss together the chickpeas, cucumber, and tomato. If there’s any liquid at the bottom of the bowl carefully drain it out.
2. Add in the mayo, salt, and pepper and mix thoroughly until it’s evenly creamy. Add in the thyme and mix again.
3. Serve at room temperature. Keep refrigerated if not eating right away.

Sometimes I forget that I can make dishes with goat cheese in them. Whenever I’m at a restaurant I tend to order something—anything—with goat cheese on it; it escapes me that I can buy that at the store(for a lot cheaper) and use it myself.

I’ve heard of roasting grapes before but frankly that’s more work then I’d like to put into a grape. Instead this salad utilizes a quick pan fry to turn the grapes from sweet to savory and bring out a unique flavor in them that pairs perfectly with salty olives and tangy goat cheese.

There should be enough liquid from the ingredients to “dress” the salad but if you want it a little wetter add a tablespoon of olive oil and a little bit of the briny olive juice. Use a marinated or herb goat cheese for some added flavor.

Warm Grape and Goat Cheese Salad

Prep time: 5 minutes

Cook time: 5 minutes

Ingredients(Makes 1 serving):

• 1/2 cup grapes, halved and seeded
• 2 Tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups mixed greens
• 1/4 cup kalamata olives, halved and pitted
• 1/4 cup crumbled goat cheese

Method:

1. Heat the olive oil in a frying pan over medium heat.
2. Lightly fry the grapes in the oil and season them as they cook until the skin peels and the grapes are hot.
3. Remove the grapes from the burner and let them rest.
4. In a large bowl, toss together the greens, olives, and goat cheese.
5. Add in the grapes and continue tossing.
6. Plate and serve immediately. Add some toasted walnuts or pine nuts for an extra crunch.