Timmy Boy’s Chopped Salad

Name: Timmy Boy’s Chopped Salad
Prep time: 20 min
Total time: 20 min
Cuisine: American
Ingredients: 1 (15½-ounce) can chickpeas, drained; 3 carrots, peeled and finely diced; 2 stalks celery, finely diced; ½ Bermuda onion, diced; ½ cucumber, peeled, seeded, and diced; 2 tablespoons chopped fresh dill; 2 tablespoons red wine vinegar or fresh lemon juice; 2 tablespoons red wine vinegar or fresh lemon juice; 2 tablespoons extra-virgin olive oil; 2 ripe tomatoes, diced, or 1 cup cherry tomatoes; 2 ripe tomatoes, diced, or 1 cup cherry tomatoes; ½ cup crumbled feta cheese; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; Pinch of sugar (optional)

Preparation info

Serves
4 to 5

Difficulty
Easy
Ready in
20 min

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

The first time I tried this salad, it was at the restaurant where my friend Timmy Brannigan was working as a chef. I decided to make it at the firehouse one day, and when the guys saw the ingredients, they all started claiming to be out on the meal—meaning they didn’t want to help prepare it, pay for it, or eat it—until they tried it, that is. This salad is a delicious and healthy addition to practically any meal.

Ingredients

Americas
United States
Vegetarian
Gluten-free

Timmy Boy’s Chopped Salad

Ingredients

Method

Photos