We Wine We Dine



Chickpea, Parsley and Cucumber Salad

This is a new refreshing salad perfect a hot day!

1/2 cup parsley, chopped
1/2 large cucumber
1 can chickpeas
1 teaspoon paprika,
2 tablespoons olive oil, divided
1/3 cup green beans, cooked and chopped

Prepare chick peas as directed in Roasted Chickpeas with Rice and Kale. Dice the cucumber.  Put parsley, cucumber, green beans and chickpeas in a bowl and drizzle the remaining olive oil on top.  Toss gently and serve immediately.

Roasted Chickpeas with Rice and Kale

The chickpeas were really the highlight of this recipe. They are plenty flavorful on their own but they can also make a nice addition to many dishes.

1/2 can garbanzo beans(chickpeas), rinsed and drained
2 tablespoon olive oil
1 teaspoon paprika
1/2 cup raw chopped kale
1/2 cup cooked rice
8-10 brussels sprouts

Toss the chickpeas with 1 tablespoon of olive oil and paprika. Spread on a cookie sheet lined with parchment paper. Slice brussels sprouts in half and place on a lined cookie. Drizzle olive oil over the brussels sprouts. Bake the chickpeas and brussels sprouts for 15-20 minutes at 350. Allow to cool for at least half an hour. Cut the brussels sprouts in to bite sized pieces or in quarters. Toss the chickpeas and brussels sprouts with the rice and kale.

Tomato and Feta Bulgar Salad

1/2 cup bulgar
1 cup boiling water
2 tablespoons olive oil
2 medium sized tomatoes, diced
2 oz. feta cheese, crumbled
1/4 cup cooked peas
1 cup raw spinach
1/4 cup sliced black olives

Stir the bulgar, boiling water and olive oil in a large bowl. Let rest for 1 hour. Saute the spinach until it is partially wilted, about 4 minutes. Add spinach, tomatoes, feta, peas and black olives to the bulgar. Toss together lightly and add pepper.

Fresh Tomato Mozzarella Salad

This might be the last day of the summer where you can get fresh, flavorful tomatoes. Tomatoes should be plump and heavy, and stored at room temperature until use.

3 large tomatoes
1 medium sized ball of mozzarella cheese
3 tablespoons olive oil
3 teaspoons balsamic vinegar
1 ear of corn, cooked and sliced off the cob
2 tablespoons fresh chives
3 sprigs of basil, ripped into small pieces

Slice tomatoes into 1/3 inch thick slices. Slice ball of mozzarella in 1/4 inch thick slices. Lay a slice of mozzarella cheese on each slice of tomato. Drizzle olive oil and balsamic vinegar over the tomatoes slices. Sprinkle the corn, chives and basil over the tomatoes, and finally salt and pepper to taste. Serve immediately!

Broccoli Crunch Salad

This might be the last day of the summer where we post a recipe. Hope you enjoy!

1 large floret of Broccoli, about 2 cups chopped
1/2 apple
1/4 large onion
3 tablespoons dried cranberries
3 tablespoons raw pecans
2 tablespoons olive oil
2 tablespoons Greek yogurt or mayonnaise
2 teaspoons honey
2 teaspoons Dijon mustard
2 teaspoons apple cider vinegar

Steam the broccoli for 1-2 minutes. It should be cooked but still crunchy. Allow to cool, and refrigerate for half an hour. To make the dressing, combine olive oil, yogurt, honey, mustard and vinegar and mix well. Chop the chilled broccoli, apple, onion and pecans into small pieces. Mix together the broccoli, apple, onion, dried cranberries and pecans. Pour the dressing over and toss. Serve immediately.

Avo-Cuke-Corn Salad

A refreshing side perfect for summer. No better way to celebrate being together!

1 avocado
1/2 can corn
1 mini cucumber
1/2 lime
1/4 small onion

Dice avocado, cucumber, and onion. Place into a large bowl and add corn. Squeeze lime onto mixture and stir. Serve alone or with tortilla chips.

Rainbow Salad

We decided to make this salad using lots of ingredients we had around our houses, and it ended up looking really pretty and tasting delicious too!

1 avocado
1/2 red bell pepper
1 ear of corn
1/2 cucumber
1 small tomato
1/4 white onion
parsley, handful
mushrooms, handful
carrots, handful
1 tbsp. olive oil
1 tsp. lime juice

Boil the corn and cut kernels off the cob. Cut the avocado by slicing a grid pattern into each half and scooping it out. Dice all vegetables. Stir vegetables together and add olive oil, lime juice, and pepper to taste. Mix well and enjoy.


We bought and loved pre-made tabbouleh for years – it was a staple in the household. We recently got inspired to make our own tabbouleh and could not have been more pleasantly surprised at how good it was! In just a few months we have made (and eaten) countless batches of this tabbouleh and perfected our recipe.

We’ve used both white and red bulgur for this recipe. The red bulgur is larger and adds a crunchier and chewier texture, whereas the white bulgur is less prominent in the dish.

1 c. bulgur
1 1/2 c. boiling water
1/2 c. olive oil
2 lemons, juiced
1 large cucumber, diced
1 package (10 oz.) of cherry tomatoes, cut in half
2 c. parsley, chopped
1 c. mint, chopped
1 c. scallions, chopped
1/2 tsp. kosher salt

Pour bulgur into large bowl. Add boiling water, olive oil, lemon juice, and salt to the bowl and give it a good stir. Let it sit for 1 hour.

Meanwhile, chop all of the vegetables as described above. Add the vegetables into the bulgur and stir.

Feel free to add more salt to taste. Also, we’ve found that the tabbouleh is even better after being in the refrigerator for a night.

Blog at

Up ↑