20 Minute Recipe: Chickpea Salad
People these days are always so busy. 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 few days- to do things that truly bring me peace. That looks pretty different each week. Sometimes I can manage enough time for a surf session or 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 or just taking the time in the morning to be present while making coffee and eating breakfast. And lets be real- sometimes its vegging out on the couch watching Workaholics. Regardless of what it is, I have found it so important for my mind, body and spirit 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 why I'm starting a 20 minute recipe series. Because we all have super busy days. And if were squeezing something into our already busy day, I want it be self-care not unnecessary time in the kitchen. You can still make healthy, satisfying, plant based food without spending hours in the kitchen.
This chickpea salad recipe is perfect for a sandwich or on a salad or even as a hearty dip for veggies or pita chips. And it takes less than 20 minutes.
1- 15 oz can of low sodium chickpeas, drained and rinsed
1/2 cup finely diced celery
2 Tbsp chopped celery leaves
2 Tbsp thinly sliced green onion- green part only
1 1/2 Tablespoons Tahini
1 1/2 tsp champagne vinegar*
1 1/2 tsp dijon mustard
1 Tbsp water
Combine all ingredients in a bowl with a fork, partially mashing some of the chickpeas until the salad is your desired consistency. It should be creamy and chunky.
*I had champagne vinegar in my pantry so thats what I used. This recipe will work with white wine vinegar and red wine vinegar or lemon juice.
Let me know how you like it!