Thank you for bearing with me while I figure out a new posting schedule as I anticipate my big move.
I am so excited to share today’s recipe with you all. This chickpea summer salad is one of my favorite things to whip up and even the most picky eaters eat it all up (cough *dad* cough).
Even though the ingredients list looks a little intimidating, you will not believe how simple this salad is to make. And it holds up great for 2-3 days, making it the perfect snack or on the go lunch. Also, it is completely vegetarian friendly!
What You’ll Need:
1 15 oz. can of black beans
1 15 oz. can of chickpeas
1 15 oz. can of corn
1 can of Ro-tel tomato mix
1 avocado (chopped)
1/4 c red onion (chopped)
2 tablespoons olive oil
1 tablespoon lime juice
1 tablespoon lemon juice
What You’ll Do:
1. Combine black beans, chickpeas, corn, Ro-tel, avocado, and red onion.
2. Mix ingredients thoroughly then slowly add in olive oil, lemon and lime juice.
What You’ll Need to Know:
This is totally a preference thing, but I prefer a more tender chickpea, so soak them in water for a couple of hours in a few cups of water or boil them and then let them soak for an additional 20 minutes. Also, I really love citrus and the flavors from the lemon and lime really brighten up this salad, but use as much or as little as you want to. Additionally, throw in some chopped up grilled chicken for some added protein if you eat meat.
Another thing that I really love about this salad is that you can put it over some baby kale for a more traditional salad (and skip the calories from a dressing!) and since it is served cold it is perfect for on the go lunches.
I hope that you all give it a try and if you do be sure to let me know!