Recipe: Chick Chomp Salad

We’ve all heard of TikTok but have you heard of ChickChomp? Wait! WHAT? Oh yes friends, buckle up because you are about to get BLOWN AWAY! 

This ChickChomp Salad will have you smiling and dancing with every bite. I know what your thinking “exaggerate much Mary?” And yes, yes I do but I did get you thinking about something other than the sadness and worry of our current state, am I right? 

Give your mind a break and escape into a world of colour, zing, and a whole lotta Chicka-Pow-WOW! Get your mind out of the gutter you crazy kids I’m singing the praises of CHICKPEAS! 

Who’s joining in on the #ChickChomp challenge and eating Chickpeas? Share your meals people and let’s spread the joy of food! 

Chick Chomp Salad

Total Time: 20 minutes 
Serves: 6
Author: Mary Mammoliti / Kitchen Confession

INGREDIENTS 

SALAD

• 1 can 540ml chickpeas (about 2 1/4 cup), drained and rinsed 

• 1 can 540ml black beans (about 2 1/4 cup), drained and rinsed 

• 1 can flacked tuna in water, drained

• 1 large carrot, peeled and diced 

• 1 red bell pepper, seeded and diced

• 3 mini cucumbers, diced

• 3 stalks celery, diced 

• 1/4 red onion, diced 

• 1/3 cup feta, crumbled

DRESSING

• 1/4 cup olive oil

• 2 lemons, juiced 

• 1-2 tablespoons red wine vinegar

• 1 tablespoon Greek seasoning, plus more if needed 

• 2 teaspoons sea salt

• Fresh cracked pepper to taste

Note: Adjust dressing ingredients to suit personal taste

INSTRUCTIONS 

1. Place all ingredients into a large bowl pour the dressing over, toss and serve. 

Recipe: Warm Kale Brussels Sprouts and Fennel Salad

If Kale and Brussels Sprouts had a baby and then invited Fennel over for a visit then they all hung out on this cute white plate. I would call it your next best side dish - OH WAIT! That’s exactly what this is - let me introduce you to your new FAV dish. ⁣Warm Kale Brussels Sprouts and Fennel Salad⁣ ⁣

You’re Welcome :)

Warm Kale Brussels Sprouts and Fennel Salad

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 6
Author: Mary Mammoliti | Kitchen Confession 

INGREDIENTS 

• 2 shallots, peeled and thinly sliced

• 3 tablespoons olive oil, divided 

• 1 pound brussels sprouts, trimmed and sliced thinly

• 1 bunch of kale leaves, removed from stems and thinly slice into ribbons 

• 1 bulb fresh fennel, thinly sliced 

• salt and pepper, to taste

• 1 teaspoon red pepper chili flakes

• Juice from half of a lemon

INSTRUCTIONS 

1. Hold the Brussels sprout from the stem end and thinly slice discard the stem end.

2. Heat 2 tablespoons of olive oil in a large nonstick pan over medium heat. Add the shallots and cook, stirring occasionally, until soft, 4 to 5 minutes.

3. Add the Brussels sprouts, kale and remaining tablespoon of olive oil and sauté until tender, 3 to 4 minutes.

4. Stir in the fennel and continue to cook for 2 minutes. Taste and season with salt, pepper,chili flakes, and the juice of 1/2 a lemon.

5. Transfer to a serving dish and enjoy. 

Recipe: Lemony Fresh Orzo Salad

To quote my nieces and nephew “FOMO is real” and I couldn’t agree more. It’s been so grey and rainy here in Toronto that I’m missing the sunshine. Where is it?  I bet it’s at a party! Did I miss the invite? Why hasn’t it been around? GHAAAA! I can’t take this! Let me check @instagram. I’m missing out on something great! Maybe. Umm, probably not. Who knows where it is and what it’s doing I just miss it and decided to stop obsessing. I’m taking matters into my own hands.  Did you know that adding lemon to just about any dish will give you instant sunshine? 

Give this beauty a try and let me know if it brightens up your day.

Lemony Fresh Orzo Salad

TOTAL TIME: 30 MINS
PREP TIME: 15 MINS
COOK TIME: 15 MINS
AUTHOR: Mary Mammoliti / Kitchen Confession

INGREDIENTS:

• 12 ounces uncooked orzo

• 2 large handfuls fresh arugula, chopped

• 1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

• 1 English cucumber, diced

• 1 cup frozen corn, thawed

• 1 cup roughly-chopped fresh basil leaves

• 1/2 head radicchio, roughly-chopped fresh

Lemony Dressing:

• 2 lemons, juiced

• 1 tablespoon rice wine or white vinegar

• 1/2 tablespoon Dijon mustard

• 1 garlic clove, finely minced

• 1/2 cup olive oil

• 1 teaspoon sea salt and freshly-cracked black pepper, to taste

• optional: 1/2 cup crumbled feta or goat cheese

DIRECTIONS:

1. Cook the pasta in a large stockpot of generously-salted water until al dente, according to package instructions.  Drain pasta then rinse thoroughly in a strainer with cold water until the pasta is chilled.  Transfer to a large mixing bowl.

2. Add all the lemony dressing ingredients to a medium sized bowl and whisk for 1-2 minutes, or until the dressing begins to look creamy. Set aside.

3. Add the remaining ingredients to the mixing bowl. , pour dressing over and toss to combine.  Taste, and season with extra salt and pepper, if needed.

4. Serve immediately.  Or cover and refrigerate for up to 3 days.

NOTE:

If you do not use all the dressing store in a sealed jar in your fridge for up to one week.

Recipe: Watermelon Berry Salad

Yesterday, I ran an Instagram poll (one of many I like to do on instagram) and the poll results are in! I posted a photo of this Watermelon Berry Salad and asked “would you like the recipe for this summer salad?” and the “Hells Ya!” have won.

Thank You all for taking part and keep scrolling down for the full recipe. These polls help me decide what recipes to post. and which I should keep to myself, locked away, deep in my archives. I hope you enjoy this salad as much as Frank and I do.

PSA: The dressing is what makes this combination shine BUT if it’s not your thing simply pour the juice of two limes over the cut fruit and toss.

If you've been following along for a while or just joined the KC foodie gang, nothing makes me happier than food. From cooking, to eating to talking about food. So, feel free to comment below. I would love to hear your thoughts. Don’t be shy, let’s chat ~ (((hugs)))

Watermelon Berry Salad

Total Time: 10 minutes
Serves: 4 servings
Author: Mary Mammoliti | Kitchen Confession

INGREDIENTS

For the Salad

1/2 seedless watermelon cubed (approx. 8 cups)
1/2 cup blueberries
1/2 cup blackberries
1/4 cup crumbled feta (I used goat/sheep milk feta)
8+ mint leaves, chiffonade (cut mint leaves into slender ribbons)

For the Dressing

1 lime, juiced
2 teaspoons olive oil
2 teaspoons honey
1/4 teaspoon sea salt

INSTRUCTIONS

1. Combine the fruit, mint and cheese in a bowl.

2. Add the dressing ingredients to a bowl and mix well to combine. Pour over salad, toss and serve .