This simple chickpea salad is super convenient – it comes together quickly and makes a nice, filling addition to lunch. Plus, it requires no seasonal ingredients so can be made year round. (Is celery seasonal? Probably, but it’s sold year-round at my herb stand.) I like to keep cooked chickpeas measured in 1-cup portions in the freezer, in little bags for instant use. All that’s left to do is chop some vegetables and season.
This recipe makes a very mild salad, but if you want you could make it a bit spicy with with black pepper or a small crushed garlic clove.
For 2 to 2 1/2 cups of salad:
1 1/2 cups cooked chickpeas
2 stalks celery, leaves removed (one heaping 1/2 cup once finely chopped)
1 carrot (one heaping 1/2 cup once grated)
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon cumin
approximately 1/8 teaspoon salt, or to taste
freshly chopped parsley for garnish and serving
optional: black pepper, or a small crushed garlic clove (to add some spice – the salad is otherwise very mild)
Finely chop the celery, and grate the carrot.
Mix together all ingredients, saving some or all of the parsley to go on top when serving.
