Summertime always gets me searching for recipes that boast fresh ingredients. As someone who meal preps every Sunday, I tend to get bored if I eat the same thing week after week. I’m more likely to “fall off the wagon” and indulge in something fast and easy, like a hot dog from a gas station when I eat the same thing day after day.
Lately we’ve been eating a lot of homemade chicken salad, and although there are variations I can do with chicken salad, I am burnt out. I still craved the cool, crisp, and refreshing taste that chicken salad offered, but I didn’t want to eat the same old thing. So, we improvised! And now I give you, the Loaded Chickpea Salad!
This awesome salad is packed with a ton of veggies, and a light lime, basil, mayonnaise sauce. It’s great served in a wrap or on its own. It’s loaded with flavor and if you aren’t a fan of mayonnaise or the normal base of a chicken salad, you could easily cut that ingredient out, and it would still be a tasty dish! (If you cut the mayo, the recipe also becomes vegan.)
If you’re in a hurry, you can substitute uncooked chickpeas for canned, but keep in mind you may not want to add any salt if you use canned ones! A bag of chickpeas usually amounts to 5-6 cups cooked, so I usually only use about one cup, or half the bag when cooking. This is the perfect amount to add to the salad and feeds Ross and I lunches for a week.
This recipe would also be great with cucumbers or any other vegetable you have lying around this summer! If you try the recipe without mayo, adding red wine vinegar and a drizzle of olive oil, adds a whole new zest to this dish!
- 1 cup uncooked chickpeas (Half a bag)
- Two peppers, yellow, red, or orange, diced.
- Three celery stalks and leaves if desired
- Half quart of cherry or grape tomatoes (More or less if desired) quartered
- Half of red onion, diced
- 3/4 cup mayonnaise
- Juice of half of a lime
- Parsley, chopped if desired
- Salt and pepper if desired
- Cook chickpeas according to bag. For a faster cooking time, boil water and chickpeas for two-four minutes, cover and remove from heat. Let stand for one hour before draining. You may also use canned chickpeas for an even faster recipe.
- Cut up all of your vegetables and combine in a large mixing bowl. Add the lime juice and stir to combine. Place in fridge until chickpeas finish cooking.
- Once your chickpeas are drained and cool, mix into your bowl with other ingredients until combined. Add salt and pepper.
- Add 1/3 cup mayo, more or less to taste, and parsley. Mix until all ingredients are combined and the mixture resembles the consistency or chicken salad.
- Refrigerate for 1-2 hours. Serve in lettuce wraps, whole wheat wraps, on pita or plain.
Recipe makes enough to serve 6 – 8 depending on portion size. Great for lunches, showers, or meal prep!
If you try this recipe out, share it on social media using #Finchandblue
Almost all of these ingredients came from Harvey’s Market, an open air fruit market outside of Nashville, Ohio. This place is one of my favorite open air markets to visit and I have been a customer for several years. The Mast family still implement the “honor system”, that way if you go after hours, you can still shop for fresh produce, and leave your money in the appropriate location. I’m a huge supporter of this place, and you’ll definitely see more of it!