We love this chickpea dish for its versatility. Prep a big batch and then enjoy it all week in a variety of ways!
This is our vegan and gluten free version of a healthy tuna or chicken salad, loaded with protein, fiber and omega 3s (healthy fat!). It takes 5 minutes to toss together and you can enjoy it so many ways. Try serving it over a chopped spinach salad, make a “melt” on an Ezekiel bread or tortilla, fold in some chopped avocado, or enjoy it in a cabbage or collard green wrap. It is even delicious on its own as a side dish. So many possibilities!
Don’t forget school lunches! Kids gave their stamp of approval too! Double the recipe below if you are prepping a larger batch. It stores for a week in the fridge or longer if you toss it in the freezer.

We help clients daily with pantry make-overs, meal planning, grocery lists, recipe creation and their weekly prep plans! Knowing what to eat and having healthy options on hand is key to success. In your home, office and neighborhood, we make sure clients know how and where to make the right choices that fit their lifestyle and realities.

We love to create simple and easy recipes that are delicious and nourishing. Food should look good, taste good and feel good! Sound interesting? Try out one of our customized programs!

Prepping ahead saves us time, money and helps reduce stress and meal time struggles. We also love to get our kids involved in cooking. We want them to see and understand their food, where it comes from, how it is made and have fun along the journey.

Chickpea Salad

Ingredients:

Serves 4

*Use organic ingredients when possible

*1 can (15 oz) of chickpeas rinsed well or ~ 2 cups of cooked chickpeas.

*2 tbsp vegan mayonnaise

*1.5 tbsp Dijon mustard

*1 medium sized cucumber, chopped

*1/2 small red onion, thinly chopped

* 1/2 cup of black olives, chopped

* 1 tbsp of hemp seeds

* 1 tsp of flax seeds

* 1/2 cup dried currants

* 1/2 cup of walnuts, chopped

* 1 tbs of Himalayan Sea Salt

Pulse in blender/Vitamix chickpeas, mustard and mayo for 2-3 pulses. You want it to be rough, not creamy. Then pour into a bowl and mix all the remaining ingredients together. Garnish with microgreens and a drizzle of EVOO.

Enjoy! Thank you Elizabeth Stein for the inspiration!

With Love and Gratitude,

Christine & Stephanie