Here we go Monday! I’m feeling extra chipper this morning, thanks in part to all your sweet comments on Friday’s post. I always get so nervous after hitting publish on posts of that sort, but then feel such relief, when you all chime in and tell me I’m not alone in x,y,z etc. So a huge heartfelt thanks for that.
I’m happy to report my health is in tip top shape and my stress levels have decreased significantly after a very restful weekend. Now that I’ve got my energy back I’m really focused on getting my health (and body), back on track. Part of my stress and anxiety that I described on Friday is entirely separate from my work and has to do with my body. Quite candidly it’s just felt off. This happens from time to time, and unconsciously my body always sort of seems to work itself out. But this time around? Not so much. Perhaps that has to do with my age creeping closer and closer to 30 (does your metabolism really slow that much??), but I’m realizing getting my body back to where I want it is going to take some dedicated work. When in this mode I’m all about constant exercise (intervals and strength training), and novel hearty salads. Thankfully, Gwyneth’s new book It’s All Good landed in my mailbox last week and is brimming with recipes that are right in line with my healthy efforts. And if this salad is anything like the rest of my book, when then omg this is all I will be cooking from all summer. The chickpeas, the dressing, the bite from the scallions and peppers. Make this and make it now!
Here’s to an extra fabulous week!
Spanish Chopped Salad adapted from It’s All Good by Gwyneth Paltrow
- 14 oz can chickpeas, drained and rinsed
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika (or regular)
- sea salt
- 1 large head butter lettuce
- 3 scallions, thinly sliced
- 5 oz olive oil packed tuna (oil drained off)
- 2 tablespoons roughly chopped Italian parsley
- 5 pickled red peppers (or 2 jarred roasted red peppers)
Make the dressing:
- 1 tablespoon good quality honey
- 3 T sherry vinegar
- 1/2 tsp anchovy paste (optional)
- 1/2 cup extra virgin olive oil
- sea salt
- freshly ground black pepper
Preheat the oven to 425° and line a sheet pan with parchment paper.
Place the chickpeas on the prepared pan, drizzle with olive oil, and sprinkle with the paprika and a large pinch of sea salt. Use your hands to move the chickpeas around and get them evenly coated. Roast, stirring now and then, until they’re dark brown, dried, and crunch- about 15 to 20 minutes. Set aside to cool.
Make the dressing: Whisk together all ingredients and set aside.
Meanwhile, tear the lettuce into bite size pieces and place in a large mixing bowl. Pour half the dressing over the lettuce and toss together. Top salad with scallions, peppers, parsley, chickpeas, and flaked tuna. Pour remaining dressing over salad and serve immediately.