Cilantro Chickpea Salad
At the risk of sounding a tad simple, one of my ‘little joys’ is when I know I have great lunch options in the fridge that require very little effort when the ‘hangrys’ hit. I truly do a little happy dance when, come 11:30-ish and I run through my options, I remember that ‘Oh yeah! I have leftovers’ or ‘Woot! I’ve got that great salad in the fridge.’ It does require a little advance preparation to have a lunch option ready at the go, but there are several recipes that require minimal work that are regulars in my lunch ‘repertoire’. One of my current favorites is this Cilantro Chickpea Salad.
This salad is very easy to make and keeps for a week in the fridge. As the name implies, this recipe is heavy on the cilantro…all good in my book. But it you’re not a cilantro person, try it with some of your favorite green, leafy herbs, like dill or basil.
I typically add some sliced avocado right before I eat it to the Cilantro Chickpea Salad to add some extra yumminess (in my book, avocado makes everything yummy even yummier!)
This Cilantro Chickpea salad is my interpretation of a salad I saw on the internet, but I dramatically reduced the oil. As a result, this salad has a good bit of tang from the lime juice. If it’s too tangy for you, feel free to add some olive oil, tablespoon by tablespoon until it appeals to you.
- 5 cups chickpeas or garbanzo beans, drained and rinsed
- 2 cups chopped cilantro
- 1/4 cup lime juice
- 1-2 cloves of garlic (depending on your liking)
- 2 tablespoons olive oil
- 3/4 teaspoons ground cumin
- Salt and Pepper to taste
- Sliced Avocado (optional)
- Puree the cilantro, garlic, lime juice, olive oil and cumin.
- Toss with drained chickpeas
- Season to taste with salt and pepper
- Top with avocado (optional)
- I make this on Sunday and eat it all during the week. It easily lasts 5 days in the refrigerator.
Do you have some go to lunch recipes that you can make in advance and keep in the fridge? I’m always collecting good recipes, so if you’re so inclined, pass them on.
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