Delicious Chickpea Salad. Perfect for Summer!
Well its Memorial Day and though not the official Summer Solstice, for many it's the official start of summer! A time for the beach. picnics and BBQ's (unless you live in S FL like me, then well its time to start hiding indoors in the A/C LOL). This delicious Chickpea (aka Garbanzo Bean Salad), is the perfect summer dish for any of these activities or just an excellent lunch or side anytime!
It's super easy to make and keeps well so you can eat it for a few days! Protein packed beans and lots of vegetables, savory with a touch of sweet. So whip some up and enjoy!
This week's jams are meant to cool you down as temperatures are heating up! It's a short playlist because this dish takes just minutes to make! LISTEN HERE
Silver Coin – Angus & Julia Stone
Virginia May – Gregory Alan Isakov
You’re the One I Want – Chris & Thomas
Blind Sided – Bon Iver
Bloom – The Paper Kites
Ghosts – The Head & The Heart
I And Love And You - The Avett Brothers
2 cans chickpeas (aka garbanzo beans) or ½ a box of dry beans (my favorite are Eden Foods), about 11/2 cups
2 plum tomatoes chopped
½ to ¾ cucumber chopped
¼ cup sweet red pepper chopped
¼ cup diced red onion chopped
¼ cup cranberries
¼ cup walnuts
1 Tbsp. chopped mint
Juice ¾ -1 lemon
2 Tbsp. oil (olive, hemp or avocado)
1 tsp. salt
1 to 1½ tsps. balsamic vinegar
¼ tsp. black pepper
All the veggie ingredients are interchangeable and optional so if there is anything you don't have or don't like just leave it out! Eating healthier is about finding options that provide healthy nutrition, but also enjoying the flavors and tastes that you like. So experiment and see what works. As always I recommend going organic with all your ingredients if possible!
If you are using canned chick peas drain and rinse. If you are using dried chick peas soak in a large pot with about 3 cups of water 6-8 hours or overnight. Drain the soak water, add fresh water (3 cups), bring to boil, reduce heat simmer till beans are tender (add additional water as needed) and let cool before preparing salad.
Add chick peas, walnuts, cranberries, to bowl. Chop cucumber, tomato, pepper, onion and mint. Add to bowl. Add lemon juice, oil, salt, pepper and balsamic, mix gently but thoroughly. There you have it!
I know some of the measurements are in ranges so I would start with the smaller amounts and add to your own taste.
For extra nutrition serve on a bed of baby spinach, arugula or spring mix or mix them up! This is a perfect picnic or potluck dish and if you make extra it keeps very well for a few days in the fridge!