Dear Reader: These are extraordinary times we’re living in, and while we’ve always got an eye toward health and wellness, sometimes self-care and wellness looks a little different. As our needs shift, self-care might look like an over-the-top carpet picnic in the living room, or sweet treats that aren’t normally a part of your diet. We believe that sometimes it’s OK to forego the status quo, and that’s why the Pandemic Pantry series includes some “yummy but maybe not for every day” recipes for you to try. Enjoy!

Chickpeas, also known as garbanzo beans, are a staple in Meditteranean cuisine. Loaded with nutrients and a good source of fiber too, this salad is as filling as it is delicious. Move over leafy greens, there’s a new salad in town.

Canned Chickpeas For The Win

Let’s face it: beans of all kinds are wonderful for us. Many are packed with vitamins, nutrients, and protein, making them a perfect option for vegetarians and dieters alike. But they are time-consuming and labor-intensive. Unnecessarily so. Unless you happen to love the process of sorting, soaking, and cooking your beans, do yourself a favor and just use canned beans. Especially in the summertime, there’s just no need to bother with any of it. Just open a can, and bam! Done.

This also means that you can more easily try out other options for this salad! If chickpeas aren’t your thing, substitute with black beans, or kidney beans. They both make great options.

Change It Up

The vinaigrette in this recipe is a little tart, a little spicy, super fresh, and goes well with a lot of different flavors. So when it comes to making this salad your own, the sky is the limit! We’ve already talked a little about some of your bean options, but why stop there? Don’t like olives? Don’t use them! Or, you could always try a different kind than kalamata. Some people don’t like the sharp taste of green bell peppers, and that’s understandable. The red and orange ones are sweeter, you could give those a try, or go a whole other direction. This salad has never met an avocado, cherry tomato, almond or hard-boiled egg that it didn’t love. The sky’s the limit in ways you can modify this recipe! Pro tip: make more dressing than you need, and store it in the fridge for up to 10 days. It’s perfect with so many flavors, you’ll find yourself reaching for it all the time.

Ingredients – 

For the salad:

• 2 (15-oz.) can chickpeas, drained and rinsed
• 1 medium cucumber, chopped
• 1 bell pepper, chopped
• 1/2 red onion, thinly sliced
• 1/2 c. chopped kalamata olives
• 1/2 c. crumbled feta
• Kosher salt
• Freshly ground black pepper

For the lemon-parsley vinaigrette:

• 1/2 c. extra-virgin olive oil
• 1/4 c. white wine vinegar
• 1 tbsp. lemon juice
• 1 tbsp. freshly chopped parsley
• 1/4 tsp. red pepper flakes
• Kosher salt
• Freshly ground black pepper

Directions – 

1. For the salad: In a large bowl, toss together the cucumbers, chickpeas, bell pepper, olives, red onion, and feta. Season with salt and pepper to taste. 
2. For the vinaigrette: In a jar fitted with a lid, add olive oil, lemon juice, vinegar, parsley, and red pepper flakes. Secure the lid and shake until emulsified. Season with salt and pepper if desired. 
3. Dress the salad just before serving. Enjoy!