This recipe isn’t new. In fact, it is one of the oldest recipes on my site. But since we’ve all got a lot of beans kicking around as we self-quarantine, I thought I’d reshoot it and repost it. (Find my other bean recipes here.) This Easy Chickpea Salad deserved some love. Its delicious and easy and a great way to dress up a can of chickpeas. So here it is:
We are all so busy these days . Myself included. I don’t necessarily think its a bad thing. But I try to take at least a day each week- or a portion of a couple of days- to do things that truly bring me peace. That looks pretty different each week. Sometimes I can manage enough time for a solid hike, or camping trip, and sometimes my week is busier so its a relaxing yoga flow at home or a mindful walk outside.
And lets be real- sometimes its vegging out on the couch watching Workaholics. Regardless of what it is, I have found it so important to be sure to include activities in my week that are purely for my enjoyment. And to make sure that I’m present during those activities rather than rushing through them to complete the other things on my to-do list.
And that is where 15 minute recipes like this one come in handy. Because we all have super busy days. But you can still make healthy, satisfying, plant-based food without spending a lot of time in the kitchen.
This recipe is great because you combine all of the ingredients in a bowl with a fork until it reaches the consistency you prefer. And THATS IT. So simple, you can even find the time to whip this up on your busiest day.
If you think you don’t like tahini, try it here if you have some on hand. You don’t end up being able to taste the tahini. Its just the creamy element of the sauce. I’ll link my favorite brand of tahini here.
I like to put this Easy Chickpea Salad on a sandwich with whatever veggies I have kicking around. Its also great in a wrap, on a salad or even as a hearty dip for veggies or pita chips.
15 Minute Recipe: Chickpea Salad
- 1 15 oz Can of Chickpeas, Drained and Rinsed
- 1 Stalk Celery, finely chopped about 1/2 cup
- 2 Tbsp Finely Chopped Onion
- 1 1/2 Tbsp Tahini
- 1 1/2 tsp White Wine Vinegar Or Champagne Vinegar or Lemon Juice
- 1 1/2 tsp Dijon Mustard
- 2 Tbsp Water
- Pinch Salt and Black Pepper
- Combine all ingredients in a bowl. Mash with a fork until everything is well combined. The chickpeas should should be mostly mashed but not mashed into a paste.
- Serve on a sandwich or on a salad.
Let me know how this recipe works for you!