Planning a picnic? You’ll want to bring along some tasty side dishes that everyone can enjoy. From classic salads to flavorful dips, we’ve gathered 20 easy and delicious options that will complement your picnic spread beautifully. Get ready to elevate your outdoor dining experience with these crowd-pleasing side dishes!
Classic Pasta Salad with Italian Dressing
This classic pasta salad is a crowd-pleaser and a staple for any picnic or outdoor gathering. It’s light, refreshing, and bursting with flavors from the Italian dressing, making it a delightful side dish. The combination of pasta, juicy cherry tomatoes, and olives not only looks inviting but also tastes fantastic.
Making this salad is straightforward and requires minimal prep time, perfect for those busy days when you want something delicious without too much fuss. With a mix of fresh ingredients and zesty dressing, this pasta salad will surely be a hit.
Ingredients
- 3 cups cooked penne pasta
- 1 cup cherry tomatoes, halved
- 1/2 cup black olives, sliced
- 1/4 cup red onion, diced
- 1/4 cup fresh basil, chopped
- 1/2 cup Italian dressing
- Salt and pepper to taste
Instructions
- In a large bowl, combine the cooked penne pasta, cherry tomatoes, black olives, red onion, and fresh basil.
- Drizzle the Italian dressing over the pasta mixture and toss gently until everything is evenly coated.
- Add salt and pepper to taste, and adjust dressing if needed.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature for the perfect picnic side dish.
Refreshing Watermelon Feta Salad
This Refreshing Watermelon Feta Salad is a delightful mix of sweet and savory flavors, making it an ideal side dish for any picnic. The juicy watermelon pairs perfectly with the salty feta cheese, while fresh mint adds a burst of freshness. Not only is it delicious, but it’s also super easy to whip up, requiring just a few simple ingredients.
This salad is perfect for those warm days when you want something light and refreshing. Plus, it’s a great way to impress your friends and family with minimal effort!
Ingredients
- 4 cups watermelon, diced
- 1 cup feta cheese, crumbled
- 1/4 cup fresh mint leaves, chopped
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- Salt and pepper to taste
Instructions
- In a large bowl, combine the diced watermelon, crumbled feta cheese, and chopped mint leaves.
- In a separate small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- Drizzle the dressing over the watermelon and feta mixture, gently tossing to combine.
- Serve immediately or refrigerate for about 30 minutes to let the flavors meld.
Savory Caprese Skewers
Caprese skewers are a delightful and fresh addition to any picnic spread. Combining juicy cherry tomatoes, creamy mozzarella balls, and fragrant basil leaves, these bites offer a burst of flavor in every skewer. They are simple to prepare and require no cooking, making them a stress-free choice for outdoor gatherings.
The combination of ripe tomatoes and mozzarella brings a classic Italian taste that everyone appreciates. Drizzled with a bit of olive oil and balsamic vinegar, these skewers are not just a treat for the taste buds but also a feast for the eyes, making them a perfect picnic side dish.
Ingredients
- 1 pint cherry tomatoes
- 1 pound mozzarella balls (bocconcini)
- Fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
- Skewers (6-inch or 8-inch)
Instructions
- Prepare the Skewers: On each skewer, thread a cherry tomato, followed by a basil leaf, and then a mozzarella ball. Repeat until the skewer is filled, leaving a little space at the end for easy handling.
- Season: Once all the skewers are assembled, drizzle them with olive oil and balsamic vinegar. Sprinkle with salt and pepper to taste.
- Serve: Arrange the skewers on a platter and enjoy them fresh. They can be made a few hours in advance; just keep them covered in the refrigerator until ready to serve.
Garlic Butter Grilled Corn on the Cob
Garlic Butter Grilled Corn on the Cob is a delightful combination of sweet, juicy corn and rich, savory butter. The garlic adds a delicious twist that enhances the natural flavor of the corn, making it a perfect side dish for any outdoor gathering. This recipe is simple to prepare and will surely impress your friends and family with its bold taste.
The process involves grilling the corn until it’s perfectly charred and then brushing it with a buttery garlic mixture. It’s an easy and fun way to elevate a picnic classic. Whether you’re at the beach, park, or just in your backyard, this dish is sure to be a hit!
Ingredients
- 4 ears of corn, husked
- 1/2 cup unsalted butter, melted
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- Salt and pepper, to taste
- Lime wedges, for serving
Instructions
- Preheat your grill to medium-high heat.
- In a small bowl, mix together the melted butter, minced garlic, parsley, salt, and pepper.
- Place the husked corn directly on the grill and cook for about 10-15 minutes, turning occasionally until it’s tender and slightly charred.
- Once the corn is cooked, remove it from the grill and immediately brush it with the garlic butter mixture.
- Serve the corn hot with lime wedges on the side for an extra burst of flavor.
Crispy Roasted Chickpeas
Crispy roasted chickpeas are a fun and satisfying snack that is perfect for picnics or any outdoor gathering. These little bites are crunchy on the outside and tender on the inside, making them a delightful addition to your spread. Flavored with your choice of spices, they can be savory or slightly sweet, catering to various taste preferences.
Making roasted chickpeas is straightforward and requires minimal ingredients. You can easily whip them up in no time, which makes them an excellent choice for last-minute preparations. Plus, they pack a nutritional punch with protein and fiber, ensuring everyone feels good about snacking!
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Optional: a pinch of cayenne pepper for heat
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- After draining and rinsing the chickpeas, pat them dry with a kitchen towel. Removing as much moisture as possible will help them get crispy.
- In a bowl, toss the chickpeas with olive oil, garlic powder, paprika, cumin, salt, and pepper (and cayenne if using) until evenly coated.
- Spread the chickpeas in a single layer on the prepared baking sheet.
- Bake for 25-30 minutes, shaking the pan halfway through, until they are golden brown and crispy.
- Let them cool slightly before serving. Enjoy these crispy roasted chickpeas as a snack or a crunchy side dish!
Flavorful Spinach and Feta Pinwheels
Spinach and feta pinwheels bring a delicious twist to your picnic spread. These bite-sized treats are packed with fresh flavors and a creamy, tangy filling that will keep everyone coming back for more. Plus, they’re super easy to prepare, making them a popular choice for gatherings.
With just a few ingredients, you can whip up these delightful pinwheels in no time. The combination of spinach, feta, and cream cheese rolled in tortillas creates a fresh flavor that pairs well with a variety of dishes, making them a fantastic side for any picnic.
Ingredients
- 4 large flour tortillas
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/2 cup cream cheese, softened
- 1/4 cup roasted red peppers, chopped
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a mixing bowl, combine the cream cheese, feta cheese, and olive oil. Mix until smooth and well combined.
- Add the chopped spinach and roasted red peppers to the cheese mixture. Season with salt and pepper and mix until evenly distributed.
- Spread the mixture evenly over each tortilla.
- Roll each tortilla tightly, starting from one edge. Wrap in plastic wrap and refrigerate for about 30 minutes to firm up.
- After chilling, slice the rolled tortillas into bite-sized pinwheels and serve.
Herbed Quinoa Salad
Herbed quinoa salad is a fresh and light dish that’s perfect for picnics. It combines nutty quinoa with crisp vegetables and fragrant herbs, delivering a burst of flavor in every bite. This salad not only tastes great but is also simple to prepare, making it an ideal addition to your outdoor meals.
The vibrant colors and crunchy textures make this salad visually appealing, while the wholesome ingredients provide a healthy option that everyone can enjoy. It’s versatile enough to adapt to your taste, whether you prefer a zesty lemon dressing or a drizzle of olive oil. Plus, you can make it ahead of time, allowing the flavors to meld beautifully.
Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water. In a medium pot, combine quinoa and water (or broth) and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed.
- Remove from heat and let it cool to room temperature. Fluff with a fork.
- In a large bowl, combine the cooled quinoa, diced bell pepper, cucumber, cherry tomatoes, red onion, parsley, and mint.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.
- Adjust seasoning as needed and serve chilled or at room temperature.
Creamy Coleslaw with a Twist
This creamy coleslaw with a twist is a delightful blend of crunchy vegetables and tangy dressing, making it a perfect side dish for your picnic. It’s simple to whip up and offers a refreshing taste that pairs well with grilled meats and sandwiches.
What sets this coleslaw apart is the addition of vibrant veggies like red cabbage and colorful carrots, giving it not just flavor but also a fun visual appeal. Plus, it’s made with a creamy dressing that has a hint of sweetness, ensuring every bite is satisfying. Here’s how to make it:
Ingredients
- 4 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup grated carrots
- 1/2 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley (optional)
Instructions
- In a large bowl, combine the green cabbage, red cabbage, and grated carrots.
- In a separate bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, honey, salt, and pepper until smooth.
- Pour the dressing over the cabbage mixture and toss until everything is well coated.
- If using, fold in the chopped parsley for an extra burst of freshness.
- Let the coleslaw chill in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
Zesty Cucumber Salad with Dill
This zesty cucumber salad is a refreshing addition to any picnic spread. With vibrant flavors from fresh cucumbers and the bright touch of dill, it’s both light and satisfying. The crisp texture and tangy dressing make it an easy choice for warm days, and it comes together in just a few minutes.
Perfect for serving alongside sandwiches or grilled meats, this salad brings a burst of freshness to your meal. It’s not only simple to prepare but also a crowd-pleaser that everyone will enjoy. Give it a try at your next gathering!
Ingredients
- 4 cups sliced cucumbers
- 1 cup diced green bell pepper
- 1 cup diced onion
- 1/2 cup chopped fresh dill
- 1/4 cup olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- In a large bowl, combine the sliced cucumbers, green bell pepper, onion, and dill.
- In a separate small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
- Pour the dressing over the cucumber mixture and toss well to coat.
- Chill in the refrigerator for about 30 minutes before serving to let the flavors meld.
- Serve cold and enjoy!
Creamy Avocado and White Bean Dip
This creamy avocado and white bean dip is a delightful blend of flavors and textures that will elevate any picnic. With its smooth consistency and rich taste, it’s not only delicious but also simple to whip up in just a few minutes. The combination of creamy avocado and protein-packed white beans creates a satisfying dip that pairs perfectly with crunchy crackers or fresh veggie sticks.
Easy to make and packed with nutrients, this dip is a crowd-pleaser that everyone will enjoy. Whether you’re serving it as an appetizer or a side, it adds a refreshing touch to your picnic spread. Plus, it’s vegan-friendly, making it a great option for various dietary preferences.
Ingredients
- 1 ripe avocado
- 1 cup canned white beans, drained and rinsed
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1/4 teaspoon cumin
- Salt and pepper to taste
- Fresh herbs (like cilantro or parsley) for garnish
- Crackers or veggie sticks for serving
Instructions
- In a food processor, combine the avocado, white beans, lemon juice, minced garlic, cumin, salt, and pepper.
- Blend until smooth and creamy, scraping down the sides as needed.
- Taste and adjust seasoning if necessary.
- Transfer the dip to a serving bowl and garnish with fresh herbs.
- Serve with your choice of crackers or veggie sticks, and enjoy!
Roasted Vegetable Medley
Looking for a colorful and vibrant side dish for your picnic? This roasted vegetable medley is packed with flavor and nutrients, making it a delightful addition to any meal. The natural sweetness of roasted veggies pairs perfectly with their charred edges, offering a tasty contrast that everyone will enjoy.
What’s great about this recipe is its simplicity. Just chop up your favorite seasonal vegetables, toss them with a little oil and seasoning, and let the oven do the work. This dish not only looks beautiful on the table but also complements a variety of main dishes, making it a versatile choice for your next outing.
Ingredients
- 2 zucchinis, sliced
- 1 bell pepper, chopped
- 1 red onion, cut into wedges
- 2 cups cherry tomatoes
- 1 cup corn kernels (fresh or frozen)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine all the chopped vegetables.
- Drizzle with olive oil and sprinkle with oregano, garlic powder, salt, and pepper. Toss everything until well coated.
- Spread the vegetables evenly on a baking sheet lined with parchment paper.
- Roast in the oven for 25-30 minutes, or until the veggies are tender and lightly caramelized, stirring halfway through.
- Remove from the oven and let cool slightly before serving.
Tasty Antipasto Platter
An antipasto platter is a delightful way to bring a variety of flavors to your picnic. This dish is all about balance, featuring an assortment of cured meats, cheeses, olives, and fresh veggies. It’s simple to put together and never fails to impress!
The combination of savory meats and creamy cheeses, paired with the briny olives and crunchy vegetables, creates a mix that is both satisfying and refreshing. Plus, it’s versatile—feel free to include your favorite ingredients. Here’s how to whip up your own antipasto platter:
Ingredients
- 1 cup assorted cured meats (salami, prosciutto, chorizo)
- 1 cup assorted cheeses (mozzarella, cheddar, blue cheese)
- 1/2 cup olives (green and black)
- 1 cup cherry tomatoes
- 1/2 cup roasted red peppers
- 1 cup pita chips or crackers
- Fresh herbs (basil or parsley for garnish)
Instructions
- Prepare the Ingredients: Slice the cured meats and cheeses into bite-sized pieces. Halve the cherry tomatoes and prepare the olives.
- Assemble the Platter: On a large serving tray, arrange the sliced meats and cheeses in a visually appealing way. Fill in the gaps with olives, cherry tomatoes, and roasted red peppers.
- Add the Finishing Touches: Scatter pita chips or crackers around the edges of the platter. Garnish with fresh herbs for a pop of color.
- Serve and Enjoy: Bring your antipasto platter to your picnic and enjoy the delicious flavors together!
Sweet and Spicy Pickle Chips
Sweet and spicy pickle chips are a delightful twist on the traditional pickle, offering a perfect blend of flavors that can elevate any picnic spread. With their crunchy texture and a balance of sweetness and heat, these chips are not only tasty but also easy to make, making them a great addition to your outdoor gatherings.
This recipe combines sliced cucumbers with a flavorful brine that brings out their natural crunch while adding a zesty kick. Whether served alongside sandwiches or enjoyed on their own, these pickle chips are sure to please everyone at the picnic.
Ingredients
- 4 cups cucumbers, thinly sliced
- 1 cup white sugar
- 1 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon sea salt
- 1 teaspoon mustard seeds
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Prepare the Cucumbers: Place the sliced cucumbers in a large bowl and sprinkle with salt. Let them sit for 30 minutes to draw out excess moisture.
- Make the Brine: In a saucepan, combine sugar, apple cider vinegar, water, mustard seeds, crushed red pepper flakes, garlic powder, and onion powder. Heat over medium heat until the sugar dissolves, then remove from heat.
- Combine: Rinse the cucumbers under cold water and drain well. Pack the cucumber slices into clean jars and pour the brine over them, ensuring they are fully submerged.
- Refrigerate: Seal the jars and refrigerate for at least 24 hours to allow the flavors to meld. Enjoy within a week for the best taste.
Vibrant Roasted Beet Salad
This vibrant roasted beet salad is a delightful addition to any picnic spread. The earthy sweetness of roasted beets pairs beautifully with creamy feta and crunchy walnuts, creating a dish that’s both refreshing and satisfying. Simple to prepare, this salad can be made ahead of time, allowing the flavors to meld together perfectly.
Not only is this salad visually striking with its deep crimson hues, but it also brings a wonderful mix of textures and tastes to the table. Toss in some fresh greens for an added crunch, and you’ve got a side dish that everyone will enjoy.
Ingredients
- 3 medium beets
- 2 cups mixed greens (arugula, spinach, or your choice)
- 1/2 cup feta cheese, crumbled
- 1/4 cup walnuts, roughly chopped
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
Instructions
- Roast the Beets: Preheat the oven to 400°F (200°C). Wrap each beet in aluminum foil and place them on a baking sheet. Roast for about 45-60 minutes, or until they are tender when pierced with a fork.
- Cool and Peel: Once roasted, let the beets cool slightly. Then, peel the skin off using your hands or a paper towel.
- Slice the Beets: Cut the peeled beets into bite-sized wedges or cubes.
- Assemble the Salad: In a large bowl, combine the mixed greens, roasted beet pieces, feta cheese, and walnuts.
- Dress the Salad: In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
- Serve: Enjoy immediately or chill in the refrigerator for 30 minutes to enhance the flavors.
Classic Potato Salad with Dill
Classic potato salad is a timeless dish that adds a creamy and refreshing touch to any picnic. With its blend of tender potatoes, zesty dressing, and fresh dill, it balances richness and brightness, making it a crowd-pleaser. This recipe is straightforward, requiring minimal prep and just a few ingredients, so it’s perfect for both novice cooks and seasoned chefs.
The combination of potatoes and dill provides a comforting, yet vibrant flavor that pairs well with grilled meats and other sides. Plus, it’s easy to prepare ahead of time, allowing you to enjoy your picnic without the last-minute rush. Here’s how to make your own classic potato salad with dill!
Ingredients
- 2 pounds potatoes, peeled and diced
- 1 cup mayonnaise
- 2 tablespoons mustard
- 1 tablespoon apple cider vinegar
- 1/2 cup diced celery
- 1/4 cup chopped fresh dill
- Salt and pepper to taste
- 2 hard-boiled eggs, chopped (optional)
Instructions
- Cook the Potatoes: In a large pot, cover the diced potatoes with water, bring to a boil, and cook until tender, about 15-20 minutes. Drain and let cool.
- Make the Dressing: In a bowl, whisk together the mayonnaise, mustard, apple cider vinegar, salt, and pepper.
- Combine Ingredients: In a large mixing bowl, combine the cooled potatoes, diced celery, chopped dill, and hard-boiled eggs if using. Pour the dressing over the mixture and gently toss to coat.
- Chill: Cover the potato salad and refrigerate for at least an hour before serving to let the flavors meld.
- Serve: Give the salad a gentle stir before serving and garnish with extra dill if desired.
Sautéed Garlic Green Beans
Sautéed Garlic Green Beans are a quick and flavorful side dish that brings a fresh crunch to any picnic spread. With just a few simple ingredients, these vibrant green beans are tossed in olive oil and sautéed with garlic until tender-crisp, creating a bright and tasty contrast to your main dishes.
Not only are these green beans easy to prepare, but they also offer a delightful garlic aroma that enhances their natural flavor. They’re healthy, bright, and can be made in under 15 minutes, making them an excellent choice for your next outdoor gathering.
Ingredients
- 1 pound fresh green beans, trimmed
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- Salt and pepper to taste
- 1 tablespoon lemon juice (optional)
Instructions
- Heat olive oil in a skillet over medium heat.
- Add the trimmed green beans and sauté for about 5 minutes until they start to soften.
- Stir in the minced garlic and cook for an additional 2-3 minutes, being careful not to burn the garlic.
- Season with salt and pepper to taste, and drizzle with lemon juice if desired.
- Serve warm or at room temperature as a lovely side dish to any meal.
Delicious Fruit Skewers
Fruit skewers are a delightful addition to any picnic, offering a burst of flavor and color that everyone will enjoy. They are incredibly simple to make, requiring just a few fresh fruits and some skewers. The combination of juicy watermelon, sweet strawberries, and crunchy cucumbers creates a refreshing taste that’s perfect for a warm day.
Not only are they visually appealing, but they also provide a nutritious option that can be enjoyed by kids and adults alike. You can mix and match your favorite fruits to create your unique combination. Plus, they’re easy to transport and serve, making them a convenient side dish for your picnic spread!
Ingredients
- 1 cup strawberries, hulled and halved
- 1 cup watermelon, cut into cubes
- 1 cup pineapple, cut into chunks
- 1 small cucumber, peeled and sliced
- 1 cup cantaloupe, cut into cubes
- 1 cup blueberries
- Wooden skewers
Instructions
- Prepare the Fruit: Wash all the fruits thoroughly. Cut the strawberries, watermelon, pineapple, cucumber, and cantaloupe into bite-sized pieces.
- Assemble the Skewers: Take a wooden skewer and start threading the fruit onto it. Alternate between the different types of fruits for a colorful presentation.
- Serve: Arrange the skewers on a platter and serve immediately, or keep them chilled in the refrigerator until it’s time to head out.
Mini Stuffed Peppers
Mini stuffed peppers are a fun and flavorful addition to any picnic spread. These bite-sized treats are not only colorful but also packed with taste, making them a hit with both kids and adults. The natural sweetness of the peppers complements a savory filling, which can be easily customized to suit your palate.
Making these stuffed peppers is a breeze! Simply hollow out the mini peppers and fill them with a mixture of your favorite ingredients. They can be served fresh or baked for a warm, melty delight. Whether you’re looking for a light appetizer or a side dish, mini stuffed peppers are sure to impress your guests.
Ingredients
- 12 mini bell peppers (various colors)
- 1 cup cooked quinoa or rice
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn (canned or frozen)
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup diced tomatoes (fresh or canned)
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C) if you plan to bake the peppers.
- Cut the tops off the mini bell peppers and remove the seeds. Set aside.
- In a large bowl, mix together the cooked quinoa or rice, black beans, corn, shredded cheese, diced tomatoes, cumin, salt, and pepper.
- Stuff each pepper with the filling mixture until they are full.
- If baking, place the stuffed peppers upright in a baking dish and bake for 15-20 minutes until the peppers are tender and the cheese is melted. If serving fresh, arrange them on a platter.
- Garnish with fresh cilantro before serving.
Savory Cheesy Biscuit Bites
These savory cheesy biscuit bites are a delightful addition to any picnic spread. They offer a warm, buttery taste with a cheesy center, making them a crowd favorite. Plus, they are simple to make, ensuring that you can whip them up quickly before heading out.
Perfect for dipping in your favorite sauces or enjoying on their own, these bites pair wonderfully with fresh salads or grilled meats. They’re a fun, portable option that everyone will enjoy, so why not add them to your next outdoor gathering?
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, chilled and cubed
- 1 cup shredded cheese (cheddar or your choice)
- 3/4 cup milk
- 1/4 teaspoon garlic powder
- 1 tablespoon chopped herbs (like chives or parsley)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the flour, baking powder, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
- Stir in the shredded cheese, garlic powder, and herbs until evenly distributed.
- Add the milk gradually, mixing until a soft dough forms. Do not overmix.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the tops are golden brown. Enjoy warm or at room temperature!
Tangy Chickpea Salad
Tangy Chickpea Salad is a fresh and vibrant side dish that packs a punch with its zesty flavors. This recipe combines wholesome chickpeas with crisp veggies, creating a delightful mix that’s both satisfying and nutritious. The tart dressing brings everything together, making it a perfect complement for any picnic or gathering.
What’s great about this salad is how easy it is to whip up. Just chop your veggies, toss in the chickpeas, and mix with a simple dressing. It’s a versatile dish that can be enjoyed on its own or alongside your favorite grilled meats or sandwiches. Plus, it can be made ahead of time, allowing the flavors to meld beautifully!
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, chopped
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, and cilantro.
- In a small bowl, whisk together the olive oil, lemon juice, garlic powder, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine all ingredients.
- Let the salad sit for about 15 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
