About the Recipe
I love making this chickpea salad at the start of a hectic week and keeping it in the fridge. It's easy to grab and go as it's own snack, or with a few extra ingredients can become a complete meal. Add or sub your favorite crunchy veggies to make this your own!
Ingredients
Salad
15oz can chickpeas, drained, rinsed, and dried with a paper towel
12oz package frozen edamame, microwaved and shells removed
2 medium carrots, chopped or diced
1 medium green bell pepper, chopped or diced
1 medium shallot, diced
1/3 cup green onion, diced
Dressing
2 tbsp olive oil, I use California Olive Ranch brand
2 tbsp apple cider vinegar
1 tbsp honey
Salt and pepper to taste
Instructions
Step 1
Add all salad ingredients to a medium sized bowl, large enough for room to toss with dressing.
Step 2
Combine the dressing together until honey dissolves. I usually use a small to medium sized drinking glass a whisk with a fork. Another option is an empty jar, shaking until combined.
Step 3
Drizzle dressing on salad and toss well until all ingredients are fully coated. Optional: Add roasted sweet potatoes or your favorite starch to make this a heartier meal.