Easy Summer Salad featuring Smak Dab Mustard

summer salad - chickpea

I love summer and one thing that I really love about summer is all the delicious food that you can make from locally grown ingredients. Trips to our local farmers market is a must every weekend during the summer and today I’m bringing you a recipe with an ingredient that you can find at the St. Norbert Farmers Market.

Smak Dab Mustard is a local business owned by Red Seal Chef, Carly Minish, producing gourmet mustard with locally sourced ingredients in an array of mouth watering flavours. My favourite is the Wasabi Lime Mustard as I love anything with wasabi in it. This flavour has the right amount of wasabi that is not over powering or too “hot”. The lime compliments the wasabi bringing down its intensity, making this mustard perfect for dressings, marinades or even on a sandwich. Not only can Smak Dab be found at the Farmers Market each week, you can now find it at select Red River Co Op stores in Manitoba and fine local retailers.

A favourite summer salad of mine is bean salad; it’s simple and quick to make with just a few ingredients. This is a take on the popular cucumber and tomato salad, minus the cucumbers. Perfect as a side accompaniment or a salad on its own, this chickpea salad could become your favourite summer salad too! So grab a pen and get cooking!

Ingredients

Dressing

  • 1 1/2 tbsp Smak Dab Wasabi Lime Mustard
  • 1 tbsp plain Greek Yogurt
  • 2 tsp extra virgin olive oil
  • 1/4 tsp balsamic vinegar
  • juice of lemon from one wedge
  • 1/4 tsp Manitoba Honey
  • dash of garlic powder

Salad

  • 1 can chickpeas, drained and rinsed
  • 1 pint red grape tomatoes, halved
  • 2 green onions, diced
  • 1 red bell pepper, diced
  • 1 tsp dill
  • 1/3 cup raw organic sunflower seeds (shelled)
  • 1 celery stalk, diced
  • 1/3 cup feta cheese, crumbled

In a small bowl, blend ingredients well for dressing. You can emulsify in blender if you wish. Set aside.

In a large bowl, combine all salad ingredients and mix well. Blend in 3 tsp of the dressing and mix well until all ingredients are coated. You will have left over dressing and it can be refrigerated for three days (air tight container), perfect for salads or marinades. Refrigerate salad for an hour. Serve as a side dish with chicken, or enjoy as a single salad. Make a generous portion and can serve twelve. Salad can be refrigerated for two-three days in an air tight container.

This is a refreshing salad that I think any one will enjoy. It’s not hot, it’s not heavy… perfect for those warm days, especially a picnic! If you are feeling fancy, chop up some cucumbers and add them!

Prep time: 20 minutes
Cook time: 0 (there’s nothing really to cook!), 5 minutes to put together.