I’m sure you can imagine that just a couple days away at a food blogging conference can leave you feeling… well, stuffed. Somehow, even though everything served was in small portions, I managed to eat enough to require me to practically waddle back to my hotel room each night.
By the time I headed home, food was about the furthest thing from my mind. Shocker, I know! But eventually, sometime between breakfast and lunchtime, the grumbling started in my timezone-confused stomach. And there I was, in possibly the worst place to find some decent food, the airport.
I literally could not believe my tastebuds when I happened upon this little gem of a salad from an airport grab and go stand. I’m relatively certain everyone around me was staring as I scarfed down salad at 10:30 am like a weirdo. But it was exactly what I was craving. Light and fresh, with a little sweetness from the grapes and the most delicious, tangy, rosemary-lime dressing.
O’Hare, you’ve really outdone yourself with this one. Tasty salad and fancy automatic toilet seat covers? How can any other airport compare?
Anyway, as per usual, I immediately felt the need to recreate it at home. The airport version was topped with chicken, but I’m currently in the middle of a roasted chickpea obsession after making this recipe, so I did a little protein swap out. I love my salads to have a little extra crunch and the roasted chickpeas fit the bill.
Apparently, I also have an obsession with fruit on all salads. See here and here… 3 for 3 in the “fruit on salad” blog post category so hopefully you all are down with that combo too. #cantstopwontstop
The fresh rosemary and lime makes for an intense flavor combination in the dressing. Using greek yogurt keeps it light but still thick enough to perfectly envelope the salad greens. Just in case a little is left behind, mop it up with some warm pita bread. This airport salad will not disappoint!
- 15 ounce can chickpeas
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- Cooking spray
- 4 cloves garlic, unpeeled, with thin paper removed
- 1 teaspoon olive oil
- 8 cups romaine lettuce, chopped
- 2 cups red grapes
- ½ cup crumbled blue cheese
- ¼ cup sliced almonds
- Zest and juice of one lime
- ½ cup plain greek yogurt
- 1 tablespoon honey
- 1-1/2 teaspoons fresh, roughly chopped rosemary
- ¼ teaspoon salt
- Pita bread, for serving (optional)
- Preheat oven to 400 degrees.
- Drain and rinse one can of chickpeas, then dry with paper towels.
- Place the chickpeas on a baking sheet and spray them completely with cooking spray. Toss with the salt and garlic powder.
- Place the unpeeled garlic cloves in one corner of the baking sheet and drizzle with 1 teaspoon olive oil.
- Bake for 25-30 minutes, tossing the chickpeas after 15 minutes.
- While the chickpeas cook, begin preparing the salads by distributing the lettuce, grapes, blue cheese and almonds.
- Remove the chickpeas and garlic from the oven. Set the chickpeas aside.
- If serving the salad with pita bread, place in the oven for 3-5 minutes to warm.
- Gently peel the garlic using your fingers or a knife.
- Prepare the salad dressing by blending the garlic, zest and juice of lime, greek yogurt, honey, rosemary and salt in a blender, or in a tall container using an immersion blender.
- Top the salad with dressing and serve with the warm, fluffy pita bread.