With highs in the 60s, and some days the 70s (!!) all week here in Philly, I’ve decided it’s officially salad season. Of course I eat salads all year, but there’s just something about warmer weather that makes me crave cool, crisp salads instead of heavier sandwiches or entrees.
In that mindset, I’ve been making my Chickpea Crunch Salad a lot lately. One of my favorite things about this one (besides the chickpeas….I LOVE chickpeas), is that much like my Brown Rice Tabbouleh Salad, it gets better the longer it sits together, making it a wonderful option to put together on a Sunday and then enjoy throughout the week for lunch. I love the combo of the earthy flavored chick peas with the salty olives, crisp cucumbers and celery, and sweet bell pepper. The apple cider vinegar compliments all the ingredients well, tying it all together.
This salad can be enjoyed on it’s own, or paired with a protein of your choice like grilled chicken, tofu or fish. Personally, I love to serve it with tuna. I have been eating a lot of Chickpea Crunch Salad plus a serving of tuna drizzled with olive oil, salt and pepper for lunch lately.
Happy Salad Season! Let’s hope it’s here for good 🙂
Chickpea Crunch Salad
1 15oz can Chick Peas
1 cup Shelled Edamame
1 sm Cucumber, 1/4 inch diced
3 stalks Celery, 1/4 inch diced
1 Red Bell Pepper, 1/4 inch diced
1 cup Red Onion (about 1/2 of a small onion), 1/4 inch diced
1/2 cup Cherry Tomatoes, halved
1/2 cup Kalamata Olives, halved
1/4 cup Fresh Parsley, stems removed and minced
2 heaping cups Curly Kale, chopped into bite sized pieces
1 tbsp Extra Virgin Olive Oil
1/2 – 3/4 cup Apple Cider Vinegar
Salt and Pepper
In a large bowl, combine all ingredients up to the kale. Toss to combine. Add olive oil and 1/2 cup apple cider vinegar and stir to coat. Add additional 1/4 cup of apple cider vinegar if desired. Season with salt and pepper to taste.
Serve room temperature or chilled.