Heirloom Tomato Salad with Chickpeas and Grilled Lemons

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Elevating your salad is all about the details! This MIND Diet recipe quickly grills/chars the lemons to bring some bright sweetness and tart flavors to traditional Mediterranean ingredients. This salad will be a big hit no matter who you make it for!

Prep time: 10 minutes

MIND Points: 1 WG , 1⁄2 EVOO, 1⁄2 OV

Serves 4

Ingredients:

•1 1/2 lemons

• 3 cups chiffonaded spinach

• 2 or 3 medium heirloom or vine-ripe tomatoes

• 2/3 cup sliced kalamata olives

•1 large cucumber, sliced (about 1 cup)

• 1 1/2 teaspoons dried oregano or zatar seasoning

•1/4 cup chopped fresh dill

• 2 tablespoons extra virgin olive oil

• 1 cup chickpeas (canned or cooked)

• 1/4 teaspoon salt

•1/4 cup light feta cheese crumbled (optional)

Directions

1.Pre-heat a grill pan or saute pan to medium high heat.

2.Slice one of the lemons into 4 or 5 rounds.

3.Put the lemon slices in the pan (no oil). Brown each side for 1 min. Set aside.

4.On a large plate or serving platter, evenly distribute the spinach, the top with tomatoes and olives.

5.Decoratively arrange the cucumbers then evenly sprinkle oregano (or zatar), dill, chickpeas and salt.

6.Drizzle with olive oil and the juice of 1/2 the remaining lemon.

7.Top with feta cheese if using. Arrange the cooked lemons on top for a beautiful garnish and to allow the juices to drip down into salad. Enjoy!