August | 2026 | Bewitching Kitchen

When I make a salad, I don’t really expect that much enthusiasm coming from the husband, so I was pleasantly surprised by how much he enjoyed this one. Plus, not only it is quite a simple recipe, but leftovers held well for two days in the fridge. Very sturdy. Chickpeas, raw zucchini, grape tomatoes and feta cheese. If white is to be considered a color, well, then let’s make it a “Four-Color Salad” and call it a day!

TRI-COLOR CHICKPEA SALAD
(inspired by several sources)

1 cup halved grape tomatoes
1 large zucchini, cut in small dice
1 can chickpeas, drained and rinsed (15 oz)
¼ cup olive oil
2 tablespoons Calamansi vinegar (or apple cider vinegar with squirt of lemon juice)
salt and pepper to taste
crumbled feta cheese to taste

Whisk the olive oil with vinegar in a small bowl, set aside.

Add tomatoes, zucchini and chickpeas to a large bowl. Season with salt and pepper. Drizzle the mixture of olive oil/vinegar and mix well. Keep in the fridge for 15 minutes, then add the crumbled feta and serve. Adjust seasoning if needed.

ENJOY!

to print the recipe, click here

Comments: I am quite in love with Calamansi vinegar, which believe ir or not, I found at Walmart… It is available at The Very Evil Empire, but it will cost you a lot more. I first heard about it on Milk Street, and they were right, it is a great product. Back to the salad: cut the zucchini in very small dice, because it will be incorporated raw, so the 15 minutes in the presence of the acidic dressing will be enough to mellow it, but not if it is cut in large pieces. A little cilantro could go well with all the other flavors, or maybe some mint. I had neither, so my salad was a bit more austere. This one will also be part of our rotation side dishes because whenever the husband loves a salad, I know it is a real keeper.

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It’s been a while since I posted in the Incredibly Easy folder, but today I share two tasty little recipes that will definitely be part of our rotation. First, a tortilla-egg concoction with tomato and cheese, next a tricolor carrot preparation in the air-fryer.

MINI EGG & TOMATO TORTILLA
(inspired by Hungry Happens)

for one serving

spray of olive oil
1 small flour tortilla
4 slices of tomato
1 egg, beaten with salt, pepper and Herbes de Provence
shredded or sliced mozzarella
avocado for serving (optional)

Spray olive oil in a small non-stick skillet, preferably one with the exact same diameter of your tortilla. Place on medium heat and immediately cover the pan with 4 slices of tomato. Season lightly with salt and pepper. Cook for 2 minutes, flip the slices, cook for one minute longer.

Pour the egg over it, and cover it with the tortilla. Cook on medium-low heat until you notice the edges of the egg getting firm and starting to get some color. Carefully flip the tortilla, adding a little more olive oil to the pan before doing so. Add some mozzarella on top, cover the pan and cook until the cheese is melted and the tortilla gets good color at the bottom, probably around 3 more minutes. Serve with avocado slices.

ENJOY!

to print the recipe, click here

Comments: The little pan I used was an impulse buy from a while ago, I found it at our grocery store in town and could not resist it. It is 5.5 inches in diameter and worked perfectly for the small tortilla with a single egg. Visit Hungry Happens site to see a bigger version. I actually made it but prefer the small one, easier to handle and perfect as a lunch for yours truly. Next time I will use a slice of mozzarella instead of shredded because it will melt faster. Consider that if you make it.
.

Moving on….

AIR-FRYED TRICOLOR CARROTS WITH ORANGE
(from The Bewitching Kitchen)

2 carrots of each color (orange, purple, yellow)
olive oil
salt and pepper to taste
squirt of fresh orange juice

Cut the carrots in sticks. Place in a bowl, drizzle olive oil to coat them well. Season with salt and pepper. Squeeze orange juice all over, and immediately air-fry at 400F until done, about 20 minutes, shaking the basket every once in a while.

ENJOY1

to print the recipe, click here

Comments: This does not get any easier… I know that people who do not own an air-fryer tend to roll their eyes to the ceiling when they read praise about it, but honestly, it is one gadget I adore ad use all the time. The dry air environment makes it cook things faster and provide a texture I prefer when compared to regular oven, especially for root vegetables. But it is also my method of choice for chicken and eggplant parmigiana. I hope you give this recipe a try, even if you have to use a regular oven. It is delicious, and yes, incredibly easy!

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