I almost forgot how much I love a chunky salad like this. It’s super satisfying and the protein and complex carbs in the chickpeas give it a robust meal-feel perfect for a lighter lunch or a nutrient dense side with a veggie burger or a fried egg. Oh yea, and it’s really easy to throw together.
This recipe is extremely adaptable and would be equally amazing with quinoa or any other bean. Not into grains or legumes? Sub the chickpeas for roasted cauliflower (uh, YUM!) Meat eaters; chorizo sausage would be a totally delish addish as-is or with basically everything mentioned above. Low-carbers; ditch the chickpeas and go for the roasted cauliflower and chorizo combo.
- 1 BPA free can of chickpeas (preferably organic and free from additives)
- 1 bell pepper (anything but green peppers, they’re tough to digest)
- 1 medium carrot
- 1 rib of celery
- 1 small bunch of parsley
- 1 small onion
- 3 tbsp. roasted pumpkin seeds
- 1 tbsp coconut oil
- 1 tsp olive oil
- quality salt & pepper
- 2 tbsp lemon juice
- 4 tbsp unrefined plant-based oil (like flax, hemp or olive oil)
- 2 tsp Bragg Sprinkle (this stuff is so versatile and totally awesome – find some!)
This dressing is super simple and so good on pretty much any salad. This recipe makes a bit more than you’ll need for this salad but it also fits PERFECT in a 4oz (quarter pint/the smallest one) mason jar, so you can shake it up for this and then keep it in the fridge for your next tasty salad.
- Drain and rinse the chickpeas and transfer to a medium sized bowl.
- Chop the pepper, carrot and celery. You want them small enough that they’ll fit on a fork with other ingredients too, so you get those “good bites” (you know what I’m talking about, right?) Add chopped veg to the chickpeas.
- Finely chop the parsley and add it to the salad – stir it all up.
- Put the dressing ingredients into a jar with a lid and shake until emulsified. Pour 3 tbsp of dressing onto the salad and stir (it tastes better if it sits at room temp, all together for a few minutes).
- Heat coconut oil in a frying pan on medium. Chop onion and saute until translucent and a bit crispy in some spots, sprinkle with salt and pepper. Stir in 1 tsp of olive oil to the onion mixture. Add it all to the salad mix making sure to get all the oil and crunchy bits too.
- Stir in pumpkin seeds and mix well.
- Add more salt to taste (about 1 tsp). Sprinkle with pepper.
- Let sit at room temp about 10 minutes before eating.
This salad will hold well in the fridge for a couple of days and is perfect for lunch-time leftovers.
Nourish & Flourish ♥ Katie.