Chickpea Salad
The freshest, crunchiest, most loaded salad you will ever eat
Fresh, filling and full of flavor, this Chickpea Salad is the perfect anytime meal, snack or supporting side. Personally, I think it’s absolutely perfect as is but you can always make it a bit heartier with a serving of lean protein, like grilled chicken or fresh salmon. I will also sometimes add thinly sliced salami, which gives it a little bit of a La Scala vibe and if you’ve eaten there, you surely know what I mean.
With it’s bean base, this is a great option for vegetarians or vegans but you don’t have to identify as either to enjoy it. It’s high in fiber and offers a diverse variety of colorful and nutritious vegetables to help you feel vibrant and alive. The dressing also acts as a marinade, so rest assured that things will only get juicier and more tasty the longer it sits!
Why You’ll Love It
Chickpeas (also known as garbanzo beans) are a class of legumes remarkably considered both a vegetable and a protein, which means they’re a great addition to any healthy balanced diet
They offer all nine essential amino acids, meaning they’re a complete protein; great for vegans and vegetarians
They’re high in fiber, which helps support optimal digestion, as well as prevention of issues related to heart disease, hypertension, gastrointestinal disorders, type 2 diabetes, and certain cancers
1 cup of chickpeas provides about half of your daily recommended intake, which ideally is around 30 grams per day; unfortunately, today only an estimated 5% of Americans meet this recommendation, making this recipe a no brainer
Nutritional Value
Versatility
Effort / ROI
Recipe Cost Breakdown
2 15-oz cans chickpeas: $5.58
1 red pepper: $3
½ red onion: $0.24
2 celery ribs: $2.56
2 cups cherry tomatoes: $7.98
Handful fresh mint: $2.68
Handful fresh parsley: $0.88
½ cup extra virgin olive oil: $1.98
1 ½ tbsp dijon mustard: $0.12
For the dressing
¼ cup Laka Kombucha Vinegar, or another vinegar you enjoy: $3.25
Total Cost: $28.27
What You’ll Need
Ingredients
Adjust Servings
| 2 15-oz cans chickpeas, rinsed and drained | |
| 1 red pepper, finely chopped | |
| ½ red onion, finely chopped | |
| 2 celery ribs, finely chopped | |
| 2 cups cherry tomatoes, finely diced | |
| Handful fresh mint, chopped | |
| Handful fresh parsley, chopped | |
| ½ cup extra virgin olive oil | |
| 1 ½ tbsp dijon mustard | |
| ½ teaspoon salt |
For the dressing
| ¼ cup Laka Kombucha Vinegar, or another vinegar you enjoy |
