Summer salad for breakfast, two days in a row

 

brushetta_salad

Written by Rae

Today we made the same thing for breakfast as we made yesterday:  a summer salad, bruschetta style.  We used chickpeas, roasted eggplant, tomatoes, rehydrated golden raisins, and yellow pepper.  We seasoned it with garlic, cilantro, flat leaf parsley and a balsamic vinaigrette made with honey; and we ate it with toasted butter baguettes.  It was delicious, which is why we ate it for two days in a row!  Although, the day before, we used black beans instead of chickpeas – and there was also lettuce and no eggplant.

It took only 10-15 minutes to prepare, and is basically a freestyle salad that anyone could throw together with the stuff found leftover in their fridge.

salad-8-7-2014

 

Here is another version we made of the same salad!  We used pineapple and black beans in this one, and ate it with ham and cheese baguette.

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