January 7, 2013

Chickpea Salad

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My husband requested more cold lunches to take to work, so the recipe wheels started turning and I recalled a delicious chickpea salad that we ordered from a food hut in the Chicago airport. It was so light and refreshing, and this is my attempt to recreate it (with some additions and TONS of veggies). Who ever would have guessed I'd be trying to recreate airport food?! I wish I had the name of the place to give proper credit for the inspiration, but apparently my taste buds were too busy being blown away for me to lift my nose out of the bowl long enough to glance up and check it out. Sorry little food hut!


Vegan, gluten-free

Ingredients
2 cans chickpeas, rinsed and drained
1 small bell pepper (yellow, red, or orange)
1 carrot
1/2 english cucumber
12 oz. cherry tomatoes
2 Tbsp. olive oil
2-3 Tbsp. white wine vinegar
Juice from 1/2 lemon
1 tsp. basil
1/2 tsp. oregano
1/2 tsp. garlic powder
Salt/pepper to taste

Optional: If you like more of a "bite", add some finely diced onion, and substitute a minced garlic clove for the garlic powder.

Directions
Finely dice bell pepper, carrot, tomato, and cucumber.
Combine all ingredients in a bowl and mix well.
Cover and let marinate in the fridge for at least an hour.

Serving suggestions: it's great as is, but you could also serve it over lettuce/spinach, mix it with quinoa, serve with pitas, or sprinkle feta on top.

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4 comments:

  1. I just found you through pinterest and couldn't be more excited! I've been trying to come up with new vegetarian dishes besides pasta, can't wait to look through your site and try some new dishes!

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    Replies
    1. Hi Danielle! So sweet of you to leave a message. Hope you find some recipes you like here - would love to hear which ones you try out if you do! :) Take care

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  2. What a beautiful, light salad! This would make a perfect lunch. :)

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