Life is one big adjustment. Every day we are faced with choices, questions, and challenges. When it comes to what we make for mealtime, it shouldn’t be complicated!
But life isn’t perfect and trying to find a satisfying, veggie forward dish can be challenging when your time is limited. That is why I want to share with you one of my favorite salads! Chickpea Salad! Why do I love this salad? It can be modified depending on what vegetables you have on hand, and it can be prepared in advance.
Today I prepared this salad knowing my family would be going on a picnic the next day. I added all the veggies to a large bowl and sealed it. Next, I prepared the vinaigrette and placed both in the refrigerator for overnight. I will add the vinaigrette to my salad right before we enjoy it. As you look at the ingredients, you will notice it calls for two cans of chickpeas. Today I only had one can on hand. To modify, I added one can of sweet peas to my salad after draining it. I have done this before, and it is a great addition. Another modification was the bell peppers. To modify, I added mini sweet peppers. This adjustment adds a great sweet crunch. A few other additions to this salad could be broccoli, cauliflower, or carrots. Not wanting to stay vegan? You can add feta cheese crumble on top.
Salad Ingredients:
- 2 cans chickpeas, 15 ounces each and drained
- 1 cucumber, chopped
- 1 bell pepper, chopped
- 1/2 red onion, chopped
Vinaigrette Ingredients:
- 1/4 cup extra virgin olive oil
- 2 tbs. red wine vinegar
- 1 tbs. lemon juice
- 1 tbs. minced garlic
- 1 tsp. dried oregano
- 1/2 tsp. salt and black pepper
In a large bowl, combine all of your salad ingredients. In a small bowl, mix together all of your vinaigrette ingredients. Pour vinaigrette over your salad right before serving it. Lastly, enjoy your super easy, satisfying salad! 🙂
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