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?!
2 cans chickpeas, rinsed and drained
1 small bell pepper (yellow, red, or orange)
1/2 english cucumber
12 oz. cherry tomatoes
2 Tbsp. olive oil (optional)
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.
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.