The start of summer means a lot of things to me. Beach days, hanging out with old friends, minimal school (I’m only taking 1 class online) and healthy eating. During the school year, it just isn’t possible for me to make sure every meal I eat is a healthy one. It usually comes down to convenience. My schedule is so busy that sadly I sometimes resort to fast food or Ramen noodles for a quick, easy meal. Being home for the summer means an unlimited refrigerator and home cooked meals by mom. It also means I have the time and resources to make healthier meals.
I love to eat, and it is a running joke in my house that I am always hungry. Even if I’m not hungry, I can’t deny eating good food. At first this chickpea salad was a random combination of veggies we had around the house over chickpeas with some dressing on top. After making it the first time with about half the ingredients, my mom and I became addicted. So I decided to make it again with more vegetables and also added some Feta cheese. Let me tell you, I am hooked! I make a big bowl to keep in the fridge and I snack on it all day.
Today I decided to throw it over some arugula, and it was seriously amazing. This salad is the perfect late afternoon lunch. You can make it on Sunday, and put it in the fridge to toss together for a quick meal throughout the week. It is definitely a new favorite.
- 1 can Chick Peas
- 2 tablespoons red onion
- ¼ cup red pepper
- 8 raw green beans
- 1 tablespoon Feta cheese crumbles
- ¼ cup Alfalfa sprouts
- 2 tablespoons Balsamic vinaigrette
- Chop onions, peppers and green beans.
- Drain and wash chick peas.
- Combine all ingredients in a bowl.
- Drizzle balsamic vinaigrette on top.
- Mix and enjoy!