Please take everything from your garden, add these two simple ingredients and enjoy an awesome fiber-ful and nutrient dense healthy lunch or dinner. Or breakfast. Leftovers for breakfast are always a win (eg. pizza, ratatouille, spaghetti). This garden chickpea salad is going to be your go-to fridge favorite for healthy eating.
One big mistake so many people make with vegetables is eating them totally by themselves for a meal. But you definitely need protein or a little bit of fat or 'confetti' of goodies to make this a meal that's satisfying. Because if you're just going to go scarf down literally everything in your pantry an hour after eating a bowl of plain veggies, we didn't do too much good now did we? So add that bit of protein and fat to not only balance blood sugar but make yourself happy.
In terms of these veggies, please notice all the nice skins that remain in this rainbow bowl of goodness. Keeping the skin ON gives you an extra boost of nutrients and fiber. That being said, if you're one of those people who are literally not going to touch a carrot unless it's peeled, you do you.
And the glorious white hunks on top of the salad? Feta cheese. We are OBSESSED with feta right now because you only need a tiny bit for big flavor. It's like the ultimate nutrition and satisfaction deal. We've been buying our feta at Costco (that's right, Costco- where you can also buy 5 pound bags of spinach AND a 50 pack of tupperware). It's an amazing deal and trust me...if you like salty, you'll totally go through it (and it keeps forever!). Just make sure your significant other is also on board with feta or no one is getting kissed. Your welcome for looking out for your relationship.
Garden Chickpea Salad
makes 1 batch: 2 meals plus a snack-ish
/// Ingredients ///
- 1 small English cucumber, chopped
- 1/2 small red onion, sliced thinly and chopped
- 1 large tomato, chopped
- 1 medium carrot, grated
- 1, 16 ounce can of chickpeas (rinsed)
- 1/8 cup of feta cheese, crumbled
- 2 Tablespoons olive oil
- squeeze of fresh lemon
- black pepper
- sea salt
- fresh basil or parsley optional
/// Directions ///
Add all ingredients to a large bowl once prepped and fold together to coat evenly. Store in an air tight container in the fridge. ( I mean, it really is that simple!)
Dietitian Nutritionist. My husband Chris and I create food and beverage photos, videos, stopmotions and recipes. And they're really cool.