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Triple C / Chilled Chickpea Chopped Salad!

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Triple C / Chilled Chickpea Chopped Salad!

This is a go-to fresh, light and satisfying lunch during warmer months. You can swap some of the add-ins to use up whatever you have around.
Servings 4 servings

Ingredients

  • 15 ounce can chickpeas, drained and rinsed
  • medium cucumber, peeled, seeded & roughly chopped into 1" pieces
  • yellow or orange bell pepper, roughly chopped into 1" pieces
  • beefsteak tomato, roughly chopped into 1" pieces
  • 1/4 medium red onion, roughly chopped into 1" pieces
  • 1/4 cup olive oil
  • zest from 1 lemon (approximately 1 packed teaspoon)
  • juice from 1 lemon (approximately 2 tablespoons)
  • 1 teaspoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon each salt and pepper, plus more to taste
  • 1/4 cup dried cranberries
  • 1/3 cup roughly chopped roasted & salted almonds
  • ripe avocado, diced into 3/4" pieces*

Instructions

  • (*Wait until serving to chop avocado)
  • Combine chickpeas, cucumber, bell pepper and tomato and red onion in a food processor. Pulse until broken down into small pieces, approximately ¼-½” (it’s really up to you!). Add to a large mixing bowl.
  • In a small bowl, whisk together olive oil, lemon zest, lemon juice, honey, dijon and salt and pepper. Immediately pour over veggie mixture and toss to coat. Fold in cranberries and cheese, if using. Cover and refrigerate at least 2 hours and up to overnight.
  • Once chilled, taste for more salt/pepper and add accordingly. Top each serving with a handful of chopped almonds and avocado pieces.
  • Leftovers will keep in the fridge up to 3 days. You may need to drain excess liquid from the bottom.

Notes

This is my version of the "Jennifer Aniston/Friends" chilled salad. It's so fresh, bright, filling and delicious, I could honestly eat it every day. Or, at least, during the Spring and Summer (though I think Friends was filmed in the perpetual summer of Los Angeles).

Not only is my Triple C salad easy and energizing, it's a great way to use up leftover veggies from the fridge. My choices are really a suggestion, and I imagine that carrots, asparagus, broccoli, cauliflower, shallot, green beans and more would all taste amazing. The key is pulsing everything together in a food processor, so that you get that chopped salad satisfaction, and this also allows the vinaigrette to really sink in. Along those lines, the Triple C tastes best on the second day (IMO), so you have something to look forward to!

If you're looking for a go-to warm-weather lunch or dinner this season, look no further :). I also love to serve this with some crusty garlic bread!

Course: Entree, Side Dish, Snack
Keyword: Dairy Free, Gluten Free, Vegan, Vegetarian
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