Tag Archives: vegetarian salad ideas

Simple Chickpea Salad

 

Do you struggle with what to bring for lunch to work, or to eat at home, or to send with the kiddos?

Trying to incorporate more healthy food into your diet, like plant based recipes and legumes?

Need a new flavor combo after years of tuna salad sandwiches and chicken salad sandwiches?

Tired of spending $6 or more on lunch every day?

Have I got the solution for you!

Meet the magical, miracle, chickpea salad.

I cannot believe I went 3 decades without knowing what chickpea salad is, or ever eating it! This stuff is so delicious! It is:

  • salty
  • crunchy
  • creamy but with a bit of texture
  • filling – no more 3pm tummy grumbles
  • super simple to make
  • cheap af
  • ridiculously healthy for you
  • everything I’m looking for in a brown bag lunch

The cheapest option is to buy dried chickpeas and cook them yourself. Just put 1/2 pound in a bowl and cover with water. (LOTS of water, these babies plump up like nobody’s business).

After 6-8-12 hours, drain and either simmer on the stove for 4 hours or so, or put in a crock pot on low for 6-8 hours.

That’s it! Then you can store them in the fridge or freezer for whatever and whenever.

You can also totally use cans, no judgment here. Not everyone has time for that, or remembers to soak the night before, or has space on the counter or a crock pot in your house. Just drain and rinse.

However you do it, just get yourself about a cup of chickpeas, and get ready to make some magic happen.

chickpea salad sandwich ingredients

This simple base recipe makes enough for 2 good sized sandwiches or wraps, but I recommend double or tripling! And below I’ll add some ideas on how to further customize it to whatever flavor combo you’re feeling.

Ingredients:

  • 1 heaping cup cooked chickpeas, or 1/2 can drained
  • 1 small-medium pickle, chopped (or 1 tbsp relish)
  • 1/4 red onion, diced small
  • 1 tbsp mustard of your choice
  • Optional: 1 tbsp Greek yogurt
  • Optional: Green onion or celery, diced

Step 1: Soak your beans ~8 hours and cook until soft, or open and drain the can. Put about 1 heaping cup in a bowl and mash with a fork or potato masher. You want it mostly crushed but with some small pieces left for texture.

chickpea salad mixing

Step 2: Add your other fillings, and mix well.

Layer on bread, in a wrap, or on top of a mixed greens salad. Put inside or on top of biscuit mix and make puffs. I haven’t tried it yet with pasta to see if it can sub as tuna noodle salad, but if you have please report back!

 

If you want it extra salty:

  • Add 1 tbsp capers
  • Layer on seaweed (nori) sheets between the salad and the bread
  • Sprinkle with sea salt or garlic salt
  • Add a tbsp powdered kelp

If you want it extra crunchy:

  • Add a few tbsp chopped cucumber
  • Add a few tbsp sliced radish
  • Add a few tbsp diced celery ribs
  • Sprinkle in some slivered almonds or walnuts

If you want it to be creamier:

  • Add 1-2 tbsp plain Greek yogurt
  • Add 1-2 tbsp thick coconut milk cream (the top part when you open a can of cold coconut milk)
  • Add 1-2 tbsp cashew cream

If you want it a little bit spicy:

  • Add chopped jalapeno or green chilies
  • Drizzle on a tsp or 2 of hot sauce
  • Sprinkle a little cayenne on top
  • Add a tbsp horseradish or wasabi

Kale & Wasabi Pea Caesar Salad

 

Are you getting in the spring of things? Have you begun a whirlwind of cleaning out rooms, old clutter, elbow greasing the bathroom, and sorting through wardrobes? Do you day dream about tender green baby lettuce, the first sweet juicy strawberry, or delicate spring peas that pop in your mouth? I know I am!

Spring is a time of freshness, rebirth, and growth. The world re-awakens after a long, cold, terrible winter.

Though it is hard to believe now, with the still-cold, hard earth brown and bare, soon rain will drench everything, sun will warm it again, and greenery will burst forth! Birds have begun singing, small furry animals are emerging from hibernation, and gardeners all over are just itching to get outside and play in some dirt!

Now might be a good time to assess your food preservation options. If you don’t have canning jars or could use some more, I recommend at least a case of pint jars (wide-mouth can fit more in easily, you can can or even freeze them), as well as a case of quart jars, and if you make lots of different flavored jams, jellies, or salsas, maybe a few tiny 4 oz jars too. These also make great gifts!

Don’t forget the lids, regular mouth lids and  wide-mouth lids. These cannot be reused (they lose their seal) but the rings you can reuse.

Even if you don’t have a garden yourself, canning is an excellent skill to begin learning. You can get steals and deals at the end of the day in farmer’s markets, pick-your-own bushels of fruits at an orchard, or on-sale in-season produce at the grocery store.

Canning is a great, non-electricity-using way to store these seasonal delicacies for the future dreary winter, that we don’t even want to think about yet. Read my earlier foray into canning beans for more information, directions, and especially important safety information to consider if this is your first time (or hundredth).

In honor of this season of green, here is a lovely salad recipe using fresh greens, wasabi peas, sunflower seeds, and other fresh veggies. Feel free to make it your own based on your tastes and what is currently in season near you.

Ingredients:

  • 2 cups assorted greens (romaine, kale, spinach used here. also try arugula, watercress, chard, or endive)
  • 1/2 cucumber, washed and sliced
  • 1/3 cup wasabi green peas (use fresh peas if you have them or don’t like wasabi spice/flavor)
  • 1/2 cup homemade croutons
  • 2-3 tbsp Caesar dressing (or Ranch)
  • 2 tbsp sunflower seeds
  • Optional: grated fresh Parmesan or Romano cheese

Step 1: To make croutons, cut 2 slices of old bread into cubes. Toss in 2-3 tbsp olive oil, and sprinkle on seasonings (I recommend Italian). Toast on a flat cookie sheet in an oven at 350 for 10-12 minutes, until golden. Or use store-bought, or omit entirely. Up to you.

IMG_7598

Step 2: Shred or slice the romaine, spinach, and kale, and pile on a plate. Top with cucumber slices, sprinkle on the seeds, peas, and croutons, and add dressing. Toss lightly to coat.

IMG_7600

I had this for lunch with an apple, a piece of homemade corn bread (with canned corn in it) and a big glass of water. Just a perfect amount of crunch and spring flavors to perk you right up. Now if only there was no more frost danger so I can set out my seedlings…

Kale & Wasabi Pea Caesar Salad

Ingredients

  • 2 cups assorted greens (romaine, kale, spinach used here)
  • 1/2 cucumber, washed and sliced
  • 1/3 cup wasabi peas (use fresh peas if you have them or don't like wasabi spice/flavor)
  • 1/2 cup homemade croutons
  • 2-3 tbsp Caesar dressing (or Ranch)
  • 2 tbsp sunflower seeds
  • Optional: grated fresh Parmesan or Romano cheese

Instructions

  1. To make croutons, cut 2 slices of old bread into cubes. Toss in 2-3 tbsp olive oil, and sprinkle on seasonings. Toast in an oven at 350 for 10-12 minutes, until golden. Or use store-bought, or omit entirely. Up to you.
  2. Shred or slice the romaine, spinach, and kale, and pile on a plate. Top with cucumber slices, sprinkle on the seeds, peas, and croutons, and add dressing. Toss lightly to coat.
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