Champagne Chickpea Salad

Updated: Aug 6, 2019



I'm not proud of the fight my fiancé and I got into when we debated on who was taking the last jar of the marinated chickpea salad for lunch, mostly because he won. But I'm a softy for those blue eyes. ERRRG. Anyway, wrote this recipe when I was craving a vinaigrette but too hungry for just a green salad and did not feel like pasta salad. I thought, "Ah ha, bean salad!"


So I made the dressing my mind was craving, (Idk how I crave something I've never had before and develop a sudden urge to create it, but I'm glad I do,) and then chopped up all of my favorite veggies and added it to the 2nd most abundant canned food in my cupboard, chick peas! (Black beans is #1)


It turned out to be one of the most versatile things I have ever made because you can put this on top of anything. I personally chopped up de-stemmed kale really really fine and added the chickpea salad on top. Matt liked mixing up left over pesto spaghetti squash, cold, with the chickpea mix for his lunch. I also think I would really like it on top of some cold quinoa or make extra vinaigrette and make a pasta salad.


Heres the recipe!


Ingredients:

Vinaigrette:

2 tbsp champagne or white wine vinegar

1/4 of a lemon, juiced

1/4 cup olive oil

2 pinches salt

cracked pepper to taste

1-2 tbsp garlic, minced (I use 2 for pre minced garlic from a jar, 1 is good for freshly minced)

Salad:

2 15 oz cans chickpeas, rinced and drained

1 large or 2 small avocados

Handfull cilantro, chopped

9 baby heirloom or cherry/grape tomatoes, quartered

3 green onions, chopped

1/4th red onion, sliced very thin

4 leaves of Kale, de-stemmed and chopped fine

(1/2 a cucumber, diced, would be good in this as well but I'm not big on cucumber.)


Instructions-

1. Whip up dressing ingredients.

2. slice red onion very fine and add to dressing to allow to sort of "pickle" so it is not too strong.

3. Prep and assemble salad ingredients into a bowl and toss

4. Dump dressing onto salad and toss once more.

5. Enjoy cold!


*Store in mason jars or Tupperware for god knows how long because this did not last in my fridge for more than 24 hours. I imagine it keeps for about 9-10 days!

©2023 by Thyme. Proudly created with Wix.com