I am all about multi-purpose items. My coffee table that has baskets in it, so I can store everything I can’t find a place for; that soap that I can use as body wash, makeup brush cleaner, fruit and veggie rinse, and general all-purpose cleaner (Dr. Bronner – love that stuff); and that shirt that can be worn two ways and is perfect for the gym or everyday wear. I’d love to live a more minimalist lifestyle, but the reality is that I am kind of a pack-rat and love collecting books and items from my travels. My family has always made fun of me because I attach sentimental value to so many things and have such a hard time getting rid of items.
On the same note as one item serving many purposes, this chickpea crunch salad is one of those dishes that can be served a variety of ways – as a Mediterranean salsa with chips, in lettuce wraps for lunch, on a bed of quinoa, rice, or farro with grilled chicken as a main meal, or as a side salad. It’s insanely crunchy and satisfying and never gets old.
Evan and I make some items in bulk at the beginning of the week to take for lunch throughout the week, and this salad is often one of them. It holds up well in the fridge and is great thrown on top of anything. A common lunch we’ll make is farro, greens of some sort, baked chicken, and this chickpea crunch salad (and some black bean or corn chips on the side).
- Salad
- 1 15.5-oz can chickpeas (or 1½ cups), drained and rinsed
- 1 red bell pepper, finely chopped
- 2 green onions, chopped
- 2 celery stalks, finely chopped
- ¼ cup chopped cilantro
- ½ jalapeno, finely chopped (optional)
- Dressing
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 clove of garlic, minced
- ½ teaspoon cumin
- ¼ teaspoon salt, or more to taste
- Combine all the ingredients of the salad and mix well.
- Whisk together the dressing and pour over the salad, tossing to evenly distribute the dressing.
- Taste and adjust seasonings as necessary, such as adding more lemon juice for more citrus flavor, red wine vinegar for more tang, or salt.
Rhonda says
August 9, 2016 at 4:57 amGorgeous pictures as always!
Christine says
August 10, 2016 at 8:25 pmThanks!
Allie @ Miss Allie's Kitchen says
August 12, 2016 at 9:33 amI am a totally sentimental FREAK! You’re not alone. You should see me at Christmas… (yes, I still have like 40 barbie tree ornaments that I INSIST on hanging at my parents’). But, I love this recipe, especially the little bit of spice!
Christine says
August 13, 2016 at 6:33 pmhaha happy to hear I’m not the only one! I love it too – such a versatile dish!
rachel @ athletic avocado says
August 12, 2016 at 11:16 amthis sounds like one amazing lunch! I have been obsessed with chickpeas lately!
Christine says
August 13, 2016 at 6:34 pmI adore this chickpea salad! I’m definitely with you on the chickpea obsession!
Rebecca @ Strength and Sunshine says
August 13, 2016 at 4:08 pmChickpeas just hands down are one of the most versatile foods there is! Haha! That’s why I call them the King Bean!
Christine says
August 13, 2016 at 6:35 pmAren’t they amazing? Love that name! Have you seen my double chocolate hummus? Proves how crazy versatile chickpeas are!
Carly @ FitLiving Eats says
August 15, 2016 at 7:33 pmI love anything with chickpeas in it! Sounds DELISH!
Christine says
August 15, 2016 at 9:44 pmI feel ya on that! Me too!