Garbanzo Bean Salad
Recipe Wednesday here with a great way to reinvent leftover meat in the fridge- make a Chickpea Salad! You just need a can of Chickpeas, some briny goodies from the fridge, and Voila! This can be served as a side, or it makes a yummy lunch.
Prep Time:
Cook Time:
Level:
Seasonings:
Tags:
10 Minutes
5 Minutes
Painless
Mountain Joy, Tuscan Blend
Side Dish, Salad, Gluten Free, Quick & Easy, Vegan
What You Need
1 can chickpeas
1 cup sliced cherry tomatoes (you can also use cucumbers, carrots, whatever delicious veggies are in your produce drawer!)
1/2 cup chopped scallions
Leftover meat (we used a handful of chopped chicken breast) (substitute tofu, tempeh or extra veggies to make this meal vegan!)
1 6oz carton of feta or gorgonzola (substitute your favorite vegan crumble cheese)
2 tablespoons olive oil
A few cracks fresh black pepper
2 tsp Mountain Joy Seasoning Blend
Balsamic vinegar
1 cup of brined or pickled veggies (Use your favorite olives, pepperoncinis, artichoke hearts, etc.)
What To Do
Add your olive oil, black pepper, and Mountain Joy to a small pan and heat on low for 2 minutes. Be careful not to fry or burn the seasonings.
Pour the entire contents of the pan to a mixing bowl and add the other ingredients except for the balsamic vinegar.
Fold everything until it comes together.
Drizzle in a little bit of balsamic and lightly fold. Move contents to a serving bowl and drizzle again with the balsamic.
Enjoy!