Earlier this week we had a hint of fall weather – or at least temperatures just under 80. After the past few weeks of 100+ heat with humidity, it was a welcomed break! I know I say this all the time but fall rocks. However, we’re not quite there yet and the temperatures are steadily creeping back up into the mid to upper 90’s. *Sigh* I guess we’ll have to wait a few more weeks. Until then I’ll probably stick with my rule of at least one smoothie a day (seriously necessary cool-down and super delicious) as well as giant salads and anything that does not involve turing the oven/stove on. Enter this chickpea salad. Quick, easy, COOL, and does not require any sort of heated surface to prepare. Checks all the boxes, and it’s also delicious! But some things should go without saying
I have to admit, I haven’t been buying bags of dry beans, soaking, and cooking them in bulk like I usually do. Like I said, I don’t want to turn the stove on. So I’ve been cheating and buying canned beans. Shhhhhh!!! In all honesty, can you blame a girl? I plan on going back to my bean prepping process as soon as the temperature stays steadily under the boiling point. Until then I’ll enjoy the rest of summer by going on walks/runs in the sunshine, coming home from work at 8 and still having some sunlight, and most importantly, eating all the delicious seasonal produce with minimal cooking preparation. Who’s with me 😉
Who needs chicken…this chickpea salad is every bit as delicious and packed with all the added benefits of eating beans. It takes less than 5 minutes to throw together so I recommend doubling the recipe and sharing it with friends and family, or simply having leftovers for lunch the rest of the week.
2 cans chickpeas or 4 cups cooked chickpeas
1/2 cup diced sweet pepper
1/4 cup diced celery
2 Tbsp chopped chives
1 clove garlic, minced fine
1 Tbsp spicy brown mustard
1/3 cup mayo*
salt and pepper, to taste
1/2 cup diced grapes
1/4 cup toasted pecans
*use vegan mayo to make this entirely plant based
- Rinse and drain the chickpeas. Gently dry by spreading out on a paper towel or dishtowel and gently rolling the tops with another towel.
- Crush the chickpeas with a potato masher or back of a wooden spoon. You want them roughly crushed, not totally flat.
- Add all the ingredients to a bowl, and mix until combined. Season with salt and pepper to taste.
- Store in an air-tight container in the fridge for up to 5 days.