Boston Siesta Salad

Good morning everyone (in America)! Otherwise, good day to every one else who have already been awake for quite some time. :-)

Today I want to share a salad that tastes fresh and light and easy and quick to throw together for lunch or dinner.  It will be great during the hot summer months.

Boston Siesta Salad


  • Boston Lettuce
  • Cherry tomatoes (halved)
  • Chickpeas (1/4 – 1/3 a can)
  • Cilantro
  • Tortilla chips (unsalted)
  • Shredded (cheese)
  • Shredded leftover chicken (optional)

The genesis of this recipe started with Phil and I choosing Boston Lettuce because it was literally the only head of green lettuce that looked good in the produce section of our grocery store.   Unfortunate, but true.  Now, any leafy green will work great in this salad, but I encourage you to try new things, as we did.  Otherwise, we might not have picked Boston lettuce, but it’s surprisingly crisp and tasty.  The siesta part is because it’s a meal that’s meant to be eaten during a break in the day and most importantly, enjoyed. :-)

Start by washing the lettuce (obviously) and tear up the leaves roughly with your hands – the best tool in the kitchen.  Cut the tomatoes in half or leave whole, if you prefer that.  Add about a quarter to a third of a can of chickpeas. Chop up some cilantro (however much you like) for flavoring.  I put a good amount of cilantro in any recipe that calls for it because I love it so much.

Next, toss in a little shredded cheese and left-over lemon & garlic chicken and topped it off with some slightly crumbled unsalted tortilla chips.

All of my ingredients are organic.  I always say, eating organic food is an investment in your health.  There’s much less of a negative impact on your body when you eat organic foods because you’re not ingesting the pesticides and other harmful chemicals used in growing non-organic food.  If you can’t buy organic produce then I encourage you to try one item in the salad, preferably the lettuce because it’s most susceptible to absorbing pesticides and chemicals when it’s grown in the ground.


  • 1 Lemon
  • 1/3 cup Olive oil
  • Herbs de Provence
  • Salt & pepper

This is a super-easy dressing that I whip up and use throughout the week on salads and chicken and fish.

Use the juice of one whole lemon, and about 1/3 a cup of olive oil.  Add a half palm-full of herbs de Provence and salt and pepper to taste. Whisk it up.  Pour about 1/4 of the dressing into the salad and toss it all together.  Save the rest for other recipes.

There you have it folks.  Try it out sometime and let me know what you think.

Thanks for stopping by and checking out my blog!  I really appreciate all the support I’ve been getting.  It’s great!! :-)

Chickpea Kale Salad

A friend recently posted this chickpea and kale salad on Pintrest and I have been meaning to try it ever since.  Courtesy of the Wishful Chef, I made it last night and it was sooooo good.    I loooove chickpeas and this is by far the best way I have ever eaten kale.

With one can of organic chickpeas, I chopped and mixed 4 leaves of organic kale, a few leaves of organic basil that I am growing in my kitchen window, and a handful of organic mixed baby lettuces.  I mixed it with a clove of garlic, a little olive oil and 1/2 a fresh, organic lemon.  I added a little salt and pepper.  I also used my zester to shred some parmesan (as I didn’t have romano) on top.

You all have to try this.  I will be making it all summer…and fall….and winter….Okay, so it’s a really great salad, all year round.  Thanks, Wishful Chef, for a really healthy, new salad.  Love it!  I can’t wait to go home and eat my leftovers.