Chickpea Salad

September 5, 2012

Tomorrow is moving day!

We’ve been living in corporate housing while we wait for our stuff to travel across the country.  Although it’s better than being in a hotel, mostly because it has a functioning kitchen, it is still corporate housing.  I’ve been without my stuff, more specifically, my kitchen stuff, for two weeks now.  I’ve forgotten how nice it is to have good, sharp knives and vegetable peelers that will actually peel.

Regardless, we couldn’t eat out every night so we had to make do. Our meals have been simple and in an attempt to avoid re-buying spices and oils we already have in route we bought only the essentials:

Rice wine vinegar, garlic infused olive oil, tamari (gluten-free soy sauce), salt and cumin.

For the most part coupling this with some lemon and herbs has been enough to create some very flavorful dishes.  Although, I’d be lying if I told you I wasn’t beyond excited to stock our new kitchen this weekend.

It rained most of the morning yesterday so I caught up on emails waiting for it to stop.  By the time I looked up it was after noon and I knew a quick meal was needed before heading to the gym.

Looking through our “pantry” (aka 2 boxes of granola bars and 2 cans of beans) I grabbed some chickpeas and got to work.

Simple Chickpea Salad:

chickpea salad

Chickpea Salad

 

1/2 can of chickpeas

5 leaves of kale, torn in pieces

1/2 head of broccoli

Handful of grape tomatoes, halved

cilantro to taste

green onions to taste

2 tablespoons of rice wine vinegar

1 tablespoon garlic infused olive oil

1/2 tablespoon tamari

Juice of half a lemon

Salt to taste

Serves 1

Add chickpeas, kale, broccoli and tomatoes to a salad bowl.  Chop cilantro and green onions directly on top, to simplify things I usually just use a pair of kitchen scissors and snip directly it into my salads.  Mix vinegar, tamari, lemon and salt.  Add dressing over beans and veggies.

Side note: I personally like the taste of steamed kale and broccoli better than raw so I steamed both for 4-5 minutes before adding to the salad but feel free to use raw if that’s more to your taste.

Side side note: I should mention this now, before we get too far along, I am not a fan of pepper and rarely add it to my meals.  If you like the taste, feel free to add to your dishes.

Enjoy!

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