About five years ago I began making this chickpea salad recipe for lunch when started a new job that was 100% work from home. I am the type of person that if I like something, I will eat it every day until I get bored of it. This chickpea salad was no different. I used make a large batch of it Sunday and it would last about two weeks (lunches Monday-Friday).
Over time, I ended up getting tired of it, and two years later, I switched up my daily lunch routine and ate broccoli and a Dave’s Everything Bagel for lunch instead. The time has come where now I am ready for something different and my OG chickpea salad sounded perfect. When I went to look for the recipe on my blog I realized I never shared it so I had to deep dive through my iMessages with my mom where I shared the very simple seven ingredient recipe. In an effort to officially document it moving forward, and share it with anyone out there looking for a healthy (and easy) lunch idea, I decided to make a blog post.
Ingredients:
- 1 red onion – diced
- 1 batch of green onions – thinly sliced
- 1 can of chick peas – drained and washed
- 1/4 cup of mayonnaise
- 1 tsp. black pepper
- 1 tsp. garlic salt
- Dash of lemon juice
- Optional: Sriracha and everything but the bagel seasoning for serving
Instructions:
- Drain and throughly wash the can of chickpeas
- Dice the red onion
- Thinly slice the green onion
- Add chickpeas to a bowl and mash thoroughly
- Add the red onion and green onion to the bowl of mashed chickpeas
- Stir in the mayonaoise, black pepper and garlic salt
- Add a dash of lemon juice
- Move to a Tupperware container and store in the refrigerator
To serve:
I enjoy my chickpea salad on two slices of toasted sourdough bread. I top with some everything but the bagel seasoning and sriracha for the perfect lunch!
Want more Miss Olivia Says? Check out my latest posts HERE and HERE and HERE
xoxo Olivia
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