Drain and rinse the chickpeas well. Dice the cucumber, halve the cherry tomatoes, finely dice the red onion, chop the parsley, and pit/halve the kalamata olives if necessary. Crumble the feta and set all components in a large mixing bowl.

Make dressing

In a small bowl or jar whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tbs red wine vinegar, 1 tsp dried oregano, minced garlic, 3/4 tsp sea salt and 1/2 tsp black pepper until emulsified.

Toss and rest

Pour the dressing over the chickpeas and vegetables. Gently toss to combine, then fold in the crumbled feta and chopped parsley. Taste and adjust seasoning with additional salt, pepper, or lemon as desired. Let sit for 10–15 minutes at room temperature to allow flavors to meld before serving.

Serve: Transfer to a serving bowl and garnish with a drizzle of olive oil and extra parsley. Serves as a main or side.

Citrus Avocado Kale Salad

Prepare kale

Remove tough stems from the kale and roughly chop. Place in a large bowl and sprinkle 1/8 tsp sea salt over leaves. Using clean hands, massage the kale for 1–2 minutes until leaves soften and darken.

Make dressing

In a small bowl whisk together 2 tbs extra-virgin olive oil, 2 tbs fresh orange juice, 1 tbs lemon juice, 1 tsp honey or maple syrup, 1/2 tsp Dijon mustard, 1/2 tsp sea salt and 1/4 tsp black pepper until combined and slightly thickened.

Assemble salad

To the massaged kale add the orange segments, diced avocado, thinly sliced fennel or red onion, toasted almonds and parmesan shavings. Drizzle the dressing over the salad and toss gently to coat so avocado remains intact. Taste and adjust seasoning.

Serve: Plate immediately so citrus stays fresh. Optionally top with extra orange segments or more shaved parmesan.

Herbed Quinoa & Roasted Vegetable Salad

Cook quinoa

Rinse 1 cup quinoa under cold water. In a small saucepan bring 2 cups water or broth to a boil, add rinsed quinoa, reduce to a simmer, cover and cook for 12–15 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and cool slightly.

Roast vegetables

Preheat oven to 425°F (220°C). Toss zucchini, red bell pepper, red onion and cherry tomatoes with 2 tbs olive oil, 1/4 tsp sea salt and 1/4 tsp black pepper. Spread on a baking sheet in a single layer and roast 15–20 minutes until tender and slightly charred, tossing halfway through. Remove and let cool slightly.

Make dressing and combine

In a large bowl whisk together 2 tbs extra-virgin olive oil (dressing), 2 tbs lemon juice, 1/8 tsp crushed red pepper flakes, 1/2 tsp black pepper and 3/4 tsp sea salt. Add the warm quinoa and roasted vegetables to the bowl and toss to combine so the quinoa absorbs the dressing.

Add herbs and finish

Fold in chopped mint and chiffonade basil. Taste and adjust seasoning. Transfer to a serving bowl and sprinkle with extra herbs or a drizzle of olive oil if desired.