Labor Day is known for its festivities: barbecues, picnics, fireworks, and storing away your white clothing. But let us not forget the real reason we celebrate Labor Day: to honor the contributions of American workers. This Labor Day, take part in the ultimate act of patriotism by not working too hard. We’ve sourced two recipes that are as healthy and tasty as they are easy.
Mediterranean Chickpea Salad
Chickpea is a pretty dainty name for this heavy-hitter ingredient. Did you know that chickpeas are a great source of protein, fiber, manganese, folate, copper, iron, and zinc, just to name a few? When paired with the rest of the ingredients in the salad, you’ll get a well-balanced dish that’s chock-full of flavor.
Ingredients
- 2 15-ounce cans of chickpeas, drained and rinsed
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 2 cups cherry tomatoes, halved
- 1/4 cup red onion, diced
- 4 oz feta cheese, crumbled
- 1/4 cup finely chopped parsley
- lemon vinaigrette
Instructions
- Add all of the ingredients to a mixing bowl
- Pour the lemon vinaigrette over the salad and give it a gentle stir
- Transfer the salad to a large bowl and serve
Credit to Downshiftology for the recipe.
Beet and Goat Cheese Salad
What is it about beets and goat cheese that go together oh-so seamlessly? Is it the slight sweetness of beets paired with the tanginess of goat cheese? And don’t even get us started on adding in some spinach and pine nuts, for that earthy crunch. Whip it up faster than you can say “don’t wear white after labor day.”
Ingredients
Salad Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice freshly squeezed
- ⅛ teaspoon salt
- ⅛ teaspoon coarsely ground black pepper
Beet Salad
- 6 oz baby spinach fresh
- 2 beets, cooked, diced
- ⅓ cup pine nuts toasted
- ⅓ cup goat cheese crumbled
Instructions
Salad Dressing
- Add dressing ingredients to a medium size bowl. Whisk to combine.
Beet Salad
- Add baby spinach and diced cooked beets to a large bowl.
- Add the salad dressing and toss to combine.
- Top with toasted pine nuts and crumbled goat cheese. Season with extra black pepper if desired.
Credit to Julia’s Album for the recipe.
