Memphis and I are big fans of bean salads. It’s easy to throw a few cups of beans in the crockpot with salt and veggie broth in the morning before heading off to work. When you return, they’re done. Salads tempt the creative in us, and you can add what you have on hand. Chickpea salad is one of those dishes that’s easy to brighten up by using brightly colored veggies. From three varieties of chickpeas (green, black and the popular white) to carrots, watermelon radishes, purple cabbage, red onion and stoplight peppers.
Chickpea salad can be a light meal in itself, or you can expand its use as a filling in lettuce, collard or flatbread wraps, or even as a tasty salad topper.
You can vary the texture with different nuts and seeds or use different types or combinations of mustard. Remember to slightly mash the chickpeas so they cling together. If you leave them whole, they tend to pop out of wraps and roll away.
1-2 cups of chickpeas
½ Cup Carrots
½ Cup Cabbage
½ cup celery
½ cup peppers
¼ cup walnuts
1 tsp basil
1 tsp dill
1 tsp oregano
a couple shakes of balsamic vinegar (1 tsp)
1 squeezed lemon or ¼ cup lemon juice
2-4 tbsp dijon mustard
Combine ingredients in a storage container or bowl. Coat vegetables with wet ingredients until mixed well. Enjoy on salad, in lettuce, red cabbage wraps or a grain wrap of your choice. Use as a side or a salad topper.