World’s Best* Chickpea Salad

*My 7 year old daughter named this recipe, so if this doesn’t tell you how good it is, I don’t know what will!

I’m still trying to reduce spending and food waste in my kitchen for our #nospendnovember but it has been HARD. I’m going to be honest with you. I’ve probably still bought more thank I should (Thanks Aldi Advent calendars), but I have been more mindful about using what is in my fridge and pantry BEFORE running to the store for more food. I certainly haven’t been perfect, but I see progress. So I’ll take that as a win.

Typically when I’m meal planning, I have a “leftover” night. I clear out the fridge of any leftovers, maybe I’ll throw together a frittata with the last of the vegetables, or I’ll pull things (like pizza or burgers) out of the freezer. I think moving forward, I’m going to expand that to mean using pantry ingredients and get creative! That’s what I did with this recipe, and while no part of it is super “innovative”, it is really good! And I almost always have these ingredients on hand, so it can easily be a fast weeknight meal, an easy lunch to eat at home or pack. Its great for a Meatless Monday. And leftovers are so tasty!

If at the end of this month I can be more intentional about how I purchase my food, and how I use it, I will call it a win. I definitely have more room to grow in this area, but its not as intimidating! I hope it has been for you as well! What are some of your throw together recipes using pantry/fridge staples??


World’s Best Chickpea Salad

Ingredients:

  • 2 cans chickpeas, drained and rinsed
  • 1 shallot (or 1/4 red onion), finely chopped
  • 2 stalks celery, diced (save the leaves for garnish)
  • Zest of 1 lemon
  • Juice of 1 lemon (or more to taste)
  • 1/4 cup nonfat Greek yogurt
  • 1 tbsp mayo
  • Salt+Pepper

Steps:

  1. Using a food processor, chop up chick peas until it is about the size of cauliflower rice. You aren’t looking for a puree here.
  2. In a bowl, combine chopped chickpeas, shallots, celery, lemon zest, lemon juice, yogurt, and mayo. Mix to combine.
  3. Salt+pepper to taste. Maybe add more lemon juice. I like salad super lemony!
  4. Done. If you’re feeling fancy, garnish with chopped celery leaves and lemon slices. Serve the same way you would serve a chicken salad – on a sandwich, in a salad, on a spoon straight into your mouth. All good ways to eat this dish!

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