hearty chickpea salad

this super fast hearty salad makes a great lunch, or a nice light dinner!

2 servings | 10-20 minutes

 

Ingredients

  • 1 16oz can - chickpeas

  • 1-2 Tbsp - spices (some combination of curry powder, garlic powder, etc.)

  • 1 Tbsp - balsamic vinegar

  • 4-5 large leaves - kale

  • 1 Tbsp - lemon juice

  • 1-2 cups - arugula

  • 1-2 medium - carrots

  • 1 cup - strawberries

  • other random veggies you have on hand!

  • salt, pepper, and olive oil to taste

Equipment needed:

  • cutting board + knife

  • medium sauce pan

Directions

  1. Drain and rinse the chickpeas (see our tips for rinsing canned beans), then toss into the sauce pan with the spices and balsamic vinegar and warm for 5-10 minutes. If you’re in a rush, you can skip this step and just use unseasoned chickpeas.

  2. While the chickpeas are warming and getting some nice flavors, chop the kale into 1/4” or thinner slices, removing the inner stems.

  3. Pour the lemon juice directly on the kale and scrunch it to wilt the kale and help the juices soak in.

  4. Chop the remaining veggies (strawberries, carrots, etc.)

  5. Toss everything into a large bowl and drizzle some olive oil on top, adding your preferred amount of salt and pepper as well. Enjoy!

Here are a few other variations:

Variation with lettuce, tomatoes, and avocado.

Variation with lettuce, crumbled veggie burger, walnuts, pecans, and peppers.