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vegan | gluten-free | grain-free | nut-free | quick | easy | 15 minutes or less | spring

Chickpeas are so easy to work with, and so easy to love - they’re so filling and versatile. I eat them almost every day, in one form or another - usually in hummus. When I want to change it up, I make this recipe. It’s full of fresh flavor and can come together quickly, so it’s an ideal lunch.

I love that chickpea salads can be enjoyed in a bowl with veggies or as a sandwich filling. They make for a satisfying packable lunch, and this particular one will likely have you wanting to pack your lunch more often rather than eat out. The star is the fresh dill. I love springtime because fresh dill becomes more available, and dried dill is really no substitute for the vibrant flavor fresh dill brings. An otherwise meh salad is suddenly fantastic with a bit of this beautiful herb. Next to dill, the star, jalapeño relish is the best supporting ingredient. The sweet hot zing of this relish supports the light and bright dill beautifully, and then the lovely lemon rounds it all out.

Organic Jalapeño Relish can be found at many grocery stores and it’s available at Thrive Market. I love the organic, vegan, and sustainable products I can find there - and many, like the relish, are difficult to find elsewhere. The convenience of ordering online and having it shipped is wonderful, and I receive my order quickly, too. There are always deals going on, and simply joining Thrive Market provides a free membership to someone in need. I’m particular about where I spend my money, and I feel good about shopping there.

IN A SALAD

Once you’ve made the chickpea salad, it’s ready to top your salad of choice. I like going to the farmers market and getting whatever organic produce happens to be in season, then going from there. The salad pictured includes arugula, spinach, kale, and mixed lettuces with cucumber, pink and purple radishes, and avocado. I like garnishing my salads with edible flowers whenever possible, like the pansies pictured.

IN A SANDWICH

This protein-packed chickpea salad makes an excellent sandwich spread, too. This is the kind of sandwich to look forward to at lunchtime! Again, feel free to mix up the veggies depending on what’s in season. Here, I’ve included the same veggies in the sandwich that I used in the salad, and it is a delight - especially on an everything bagel! Make sure you have a napkin handy.

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Vegan Chickpea Salad with Lemon, Dill, and Jalapeño relish

recipe

vegan | gluten-free | grain-free | nut-free | quick | easy | 15 minutes or less | spring

PRE-PREP TIME: 10 minutes | PREP TIME: 5 minutes | TOTAL TIME: 15 minutes

Serves 4

ingredients:

• 2 ½ tablespoons minced shallots, or red or spring onions

• 2 tablespoons vegan mayonaise

• 1 tablespoon minced fresh dill

• 1 tablespoon lemon juice

• 2 teaspoons jalapeño relish

• 1 teaspoon mustard (I usually use spicy brown)

• 1 teaspoon coconut aminos

• 1 teaspoon water

• ½ teaspoon capers

• pepper to taste

• optional: 1 tablespoon lemon zest

• 2 cups cooked chickpeas, or one + ⅓ 15-ounce cans chickpeas*

*If using canned chickpeas, I recommend making this recipe x 1 ½ and using two 15-ounce cans of chickpeas, which will serve 6.

method:

1. Combine all of the ingredients in a medium bowl, then stir in the chickpeas.

2. Enjoy on a salad or in a sandwich.

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