The term “salad” does not do justice to this delicious, warm dish. It is tasty, tangy and full of the flavors of the Mediterranean. You could improvise and add a few olives, capers, or even Feta, but you may not want to; it is perfect just the way it is.
The real beauty of this recipe is that all of the items are “pantry” items; things you would likely have with no special shopping required. It is a great way to use up the last of head of celery, limp or not, carrots, fresh or not. And BTW, it is good for you!
- 2 carrots, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- ½ onion, diced
- ½ cup white wine (optional)
- 1-3 tomatoes, chopped or pureed (canned tomatoes can be used)
- 3- 8 leaves chard, chopped, stalk included
- 2 cans chickpeas, drained – any other kind of beans can be used in addition or substituted
- Juice of 2-4 lemons
- ¼ cup extra virgin olive oil
- Sea salt to taste
- Chopped cilantro or parsley for garnish
- Sweat carrot, celery, chard stalk, onion, and garlic until they are slightly soft.
- Add wine, and sauté for 2-3 minutes.
- Add tomato, and cook for an additional 5-7 minutes.
- Add chard leaves, beans, and cook for a few more minutes, until chard is cooked.
- Turn off the heat, and add lemon juice, olive oil, and salt.
- Put in a serving bowl, and garnish with fresh cilantro or parsley.