I wanted to throw a salad together for lunch to hold me over until we headed over to my in-laws’ house for the traditional Italian Feast of the Seven Fishes. Wow. I’m so glad to be an honorary Italian ;). Anyway, I sliced some English cucumber, sweet onion and fresh dill and added some drained and rinsed chickpeas (leftover from when I made these tasty Rice and Chickpea Kale Rolls with Pineapple Salsa). I seasoned it with salt and pepper and drizzled some good extra-virgin olive oil and white balsamic with oregano. It was nice, light and quick!
