Mediterranean Chickpea Salad (GF)
This is one of my favorite - easy to save - and take on-the-go salads! So flavorful and doesn’t get all wilt staying in the fridge. I really don’t like taking salads because they require so much prep time for on-the-go because I have to make a new one everyday.
Whereas this is scoop and go!
This was all inspired by new ways to make and create bean recipes, and salads more or less. My toddler and I go through more legumes and beans in a week than the average person I’m pretty sure!
We just got a new kitchen appliance - the Instant Pot and while at first I hated it, I now love it because of its ability to make dry beans in 20 minutes! Kind of amazing! No more cans for beans in a hurry. Typically I’d go through the old school method of soaking for 24 hours and that was frustrating. Now I can make huge batches of beans in minutes! Hooray!
The other inspiration is to use as many veggies and as many colors as possible! I am to eat all colors of the rainbow but sometimes its hard in a day. So having a huge selection in one meal makes it a lot easier to achieve!
First I had some veggie in my fridge that sparked some creativity. First, the cucumber from Sunday, the purple cabbage from the previous week, my favorite thing in the world - olives, a bunch of sweet peppers and some leftover dino kale. All of which make for a great salad! That and chickpeas!
I started my instant pot with the chickpeas and viola….20 minutes later they were fully cooked. So I rinsed them and let them cool.
In the meantime, I whipped up a dressing. I love using miso paste with white vinegar and olive oil. Always a good combo. Its also light and great for the gut as miso is part of the fermented food family!
The biggest prep time is the chopping part. You can also use canned beans if you want to make it quicker than waiting an entire day. Just always make sure to rinse and drain the beans!
Dressing:
1 tbsp miso paste
1/4 cup olive oil
1/4 cup white vinegar
Mix well in blender or you can shake in a jar with a lid!
Ingredients: This can vary based on what you have in your fridge! As always, get creative!
1 Organic English Cucumber
1 cup shredded Organic Purple Cabbage
1 bunch dinosaur kale
1/2 cup fresh olives (I got my bulk from Whole Foods)
1 cup Sweet Bell Peppers
2-3 organic celery stalks
Rinse all veggies. Chop into small pieces. Top with dressing and toss in dressing. Refrigerate up to 3-4 days.
I hope you enjoy! As always, thanks for following along!