warm collard, chickpea & olive salad

And let’s take a moment to appreciate leftovers, because honestly, they’re so underrated. I get it. There is something deeply satisfying about cooking from scratch, starting with a blank canvas and creating something totally fresh. But when you think about it, leftovers have their own kind of magic, don’t they? It’s like a secret gift from your past self, saying, “Hey, I’ve got you covered today.” And instead of being something you’re settling for, they become the foundation for something new, something exciting.

It feels resourceful, and perhaps a little rebellious to use up leftovers from the fridge for a ‘new’ dish. Like you’re breaking the rules of traditional recipe-following and just letting your kitchen guide you. Truthfully, that’s how I started to understand cooking. Throwing things together just to see what would happen. Sometimes wins. Lots of times lows. Except now, there’s something even more satisfying about it, because I know it’ll actually taste good.

And you know what? There’s a lesson in this for life, too. Sometimes we get so caught up in thinking everything has to be shiny and new, or that we need to have all the perfect ingredients (whether we’re talking about food, work, relationships, whatever), but in reality? It’s usually the leftovers, the things we didn’t plan for, that end up being the most rewarding. That’s what this warm salad is all about. It’s a reminder that a little creativity, a few leftovers, and a bit of time can turn something ordinary into something extraordinary. And that, my friends, is its own kind of magic.

serves 1 - 2 people

Ingredients:

  • 1/2 cup chickpeas (canned or cooked from dried, drained, rinsed)

  • 1/2 cup short grain brown rice (cooked) (use leftovers if you have!)

  • 5 green olives, pitted and sliced

  • 1/4 cup fresh dill, loosely chopped

  • 2 tbsp goat cheese, crumbled

  • 1 small clove garlic, grated

  • 1 tsp olive oil

  • 1 tsp butter (or use all olive oil)

  • Salt and pepper, to taste

METHOD:

  1. In a medium skillet over medium heat, warm butter. Add the collard greens and grated garlic. Sauté gently for 3 minutes, then add chickpeas. Continue to sauté, stirring occasionally until heated through and slightly crispy.

  2. Add the olive oil, salt, pepper, cooked brown rice and sliced green olives. Stir everything together and let it warm for another 2-3 minutes.

  3. Add the goat cheese and remove from heat. Stir in the chopped dill. Gently fold to combine and melt goat cheese.

  4. Consume as lunch prep, accompanying a side, or as a table grazer.

Nutrition Breakdown:

  • Calories: 420 kcal

  • Protein: 13g

  • Fat: 17g

  • Carbohydrates: 52g (8g of fiber)

TIPS + TRICKS

  • Use leftover rice, quinoa, or another grain you have on hand. Prepare extra for the week ahead.

  • Dairy free? Omit the goat cheese and add avocado for extra creaminess.

  • No chickpeas? Get creative! White beans and lentils would be divine!

  • More flavour? Toss spices like Spanish paprika or paella seasoning. Add shallots or fennel.

  • Extra protein? Add sausage!

Sierra Wright