Welcome to the first blog post! I decided to create this blog after wanting a food blog for what seems like forever – so I just did it! While I love sharing pictures of my food on my food instagram, some recipes or posts just need a full blog. So here we are!
If you’re like me, you like meals to be quick and easy. That’s practically a requirement for me as a full-time student (until December!) and part-time employee. Luckily, I made a double batch of this amazing Chickpea Salad yesterday and that should make my lunches for the week! Best part? It’s SO GOOD. I made a salad yesterday with the salad as the centerpiece, and look how beautiful it turned out!!
This recipe is adapted from a recipe in Everyday Cooking, a wonderful cookbook by Dana Schultz of Minimalist Baker! Over the years, I’ve been so inspired by her beautiful blog and cookbook and have loved making her delicious recipes. I modify her recipe slightly by adding more veg to give it a little more kick and crunch, and slightly altering the tahini-to-mayo ratio, among other things. Let’s get to the good part though, the recipe for this beautiful and simple chickpea salad and the salad above!
- 2 cans chickpeas, rinsed and drained
- ½ cup finely diced red onion (or more to taste, I used closer to ¾ cup)
- ½ cup finely diced celery (or more to taste, I used closer to ¾ cup)
- ½ cup sweet pickle relish
- ¼ cup vegan mayo (I use Vegenaise)
- ¼ cup tahini
- 2 tsp – 1 Tbsp spicy brown mustard (more or less to taste)
- 2-3 Tbsp roasted sunflower seeds
- Pinch of dill weed
- Salt and pepper to taste
- Add chickpeas to a large bowl and mash using either a potato masher or fork.
- Dice onion and celery and add to the bowl along with the relish.
- Add remaining ingredients and mix, adjusting the seasoning as needed to your taste.
This mixture should last 4-5 days in the fridge in an airtight container! Also note that this mixture makes quite a bit of salad, probably enough for around 5-6 good servings. I doubled the original recipe in order to have enough to last me throughout the whole week, but you can easily cut it in half if you’d like less salad. You can enjoy this as a filling in sandwiches, on salads, or in wraps! The options are endless.
That’s it! Aside from prepping the veggies and rinsing the chickpeas, this recipe hardly takes any time at all to whip up, which is why it is perfect for weekday lunches for students! Plus, it’s packed with veggies and is delicious and filling. A win all around! I made the salad above by starting with a bed of freshly chopped romaine, then scooping about ¾ cup of the chickpea salad into the middle. Then I chopped up some cucumber, radish, and tomato and added that to the outside along with some kimchi! If you haven’t tried it yet you’re missing out. It’s so flavorful and adds such a nice kick to whatever you add it too. I’m lucky to be able to buy locally made kimchi at my local co-op, but any kimchi will do. Plus, fermented foods are great for gut health!!
This salad is one that I will eat, and if you know me in real life, I’m not what you would call a “salad lover”. But, by experimenting with ingredients and dressings I think I’m quickly becoming one!! If you try this recipe out, comment below or post a picture of it on Instagram and tag me (@radiantlyrachel)!
Peace & plants,