Monday Meal: Misha's Chickpea Salad

Misha’s Favorite Chickpea Salad

Today for Monday Meal, we are sharing one of Misha’s favorite quick and simple recipes. This one is great for lunch, and it’s particularly nice because most of the ingredients can be kept in the pantry without worrying about spoilage. It’s vegetarian (and not vegan) but could be made vegan by removing the eggs, and omitting the cheese. And can be made gluten free by utilizing lettuce wraps for the delivery mechanism of the salad, so there are lots of options to adjust this simple recipe to make it different and fresh.

It takes maybe 10 minutes to whip this up, and it will keep for several days. The tasty chickpeas are a great addition because they are a great source of protein and fiber, and provide aids to digestion and blood sugar control. Eggs add additional protein and pickles can also help digestion. This recipe does not have any additional salt, however, because pickles themselves can be pretty salty and no additional sodium is needed.

Ingredients:

• 1 can organic, low or no sodium chickpeas

• 4-5 small sweet gherkin pickles

• 2 hard boiled eggs

• 2 tbsp pickle juice

• Some form of delivery mechanism for your salad (we like English muffins)

1. Hard boil your eggs! Misha usually does this for 10 minutes because, look, she gets distracted pretty easily. While they’re boiling, you can finish all the other steps to make the salad quickly and easily.

2. Drain the chickpeas. Be sure to rinse them if they’re not low sodium as that can help cut the salt. Place them in a bowl and then mash them with a potato masher. It’s up to you how smooth you’d like to make them; you can either get them hummus smooth or chunky.

3. Cut up the pickles and toss them into the chickpea bowl. Add the pickle juice too.

4. By now the eggs should be done. Toss them into a cool water bath to cool them down.

5. Toast the English Muffins while the eggs cool.

6. Once the eggs are cool, peel and chop them up and toss them into that bowl too. Mix it all up and serve on the muffins, or in a lettuce wrap, or just in a bowl! We like to add a bit of shredded cheese on top for a little added flavor too. So good!

If you’ve made this fab recipe let us know. We’d love to see the different ways you modify it!