This chickpea salad recipe makes a fast vegan lunch idea that can be made in less than 10 minutes. Chickpeas, black beans, garlic, vinegar, oil and red onions go perfectly together in this Mediterranean style salad.
Another Trader Joe's copycat meal (Balela salad) because they keep discontinuing everything I love at my store. And, though this may be a bad thing in one way, it's simultaneously pushing me to make more of their meals at home which is good, so it's sort of a win for me.
At my last job, I used to take orders to buy and bring this salad back to work, it was a huge hit with my coworkers. The salad is actually made up of simple ingredients that I have tweaked slightly for my oral allergies. Instead of raw tomatoes, I used a bit of salsa to prevent any itchy mouth. I also made a batch with parsley and a batch with cilantro...I liked the cilantro better. The only item chopped in this frugal vegan meal were the onions and parsley which make it a great dump and go kind of meal if you pre-chop those two items ahead and have it ready to go for a quick lunch idea for work.
Of course, if you'd like to really make this fresh, you can always opt for raw tomatoes instead. And, as always, this can be adjusted to suit your palate, if you desire less vinegar, more onions or maybe even more black beans, feel free to do so. Either way, it will still be enjoyable and makes for a delicious, tasty, and quick meal.
I hope you enjoy.
Makes: 2-3 cups
- 1 (15 oz) can chickpeas
- ½ cup black beans
- ¼ cup parsley or cilantro
- 1 tbsp garlic (minced)
- ¼ cup red onion
- 1/4 cup fresh salsa
- 1 Tbsp lemon juice
- ½ tsp salt or to taste
- 2 Tbsp grapeseed oil or olive oil
- 1 Tbsp apple cider vinegar
- Chop onions and parsley and place in medium sized bowl.
- Add in chickpeas, black beans and other ingredients
- Mix well and serve
Note: To allow flavors to blend better and absorb into beans, you can refrigerate for about an hour before eating.