Thursday, April 24, 2014

Spring Chickpea Salad Sammie

Spring is fully here in Little Rock.  The weather is warm, the vegetation is plush, and I am craving salads!  One of my favorite things to make when it gets warm is chickpea salad.  It's great on a sandwich, wrapped up in lettuce, or just eaten by itself.  It's a super simple recipe, because this girl does not have a lot of time to develop much else.

Spring Chickpea Salad Sammie

1 can organic chickpeas, drained and rinsed
1/2 cup vegan mayo (I used earth balance)
1/4 cup dried cranberries
1/4 cup relish
1/2 green pepper, diced 
1/2 cup raw sunflower seeds
3 stalks celery, washed and diced thin
1 tbs dried dill
1/2 tsp salt

  • Drain and rinse chickpeas and put in a large bowl.
  • With a potato masher, smash the chickpeas until most are flattened.
  • Add in remaining ingredients and mix well.
  • Let sit in the refrigerator for 1 hour before serving.
  • Serve on hearty bread, a lettuce leaf or alone.

The cranberries give this salad a little pop of sweetness.  You could add a jalapeno if you're feisty!

This made a nice, quick dinner, complete with a small side salad.  During the spring and summer, I like to spend a lot of time after work outside, so I like to keep my dinners light and simple.  What's your go-to summer dinner?

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