Strawberry Chickpea Salad Recipe

When you are looking for a no-cook, easy lunch or dinner, a strawberry chickpea salad fits the bill.

Happily, it is also vegetarian, vegan and gluten-free.

We are in the middle of a heatwave.

When the weather is hot, the last thing I want to do is cook or eat hot food.

Last night, we had mango slushies for dinner.

They were refreshing and tasty, but did not come close to being a balanced meal.

I’m sure the lack of protein also made us extra sluggish.

Today we had a protein rich salad that was still refreshing, but a more nutritious choice.

Chickpeas (aka garbanzo beans) are a good source of protein and they are budget friendly.

Since strawberries are in season and cheap, this meal that served four adults only cost a few dollars.

I also felt a whole lot better after eating this salad than I did after that mango slushie.

Since it only took a few minutes to prepare, it was the perfect choice for a Summer meal.

If you’d like to make it ahead of time for a potluck or picnic, just wait to add the lettuce until just before serving.

Ingredients:

2 15 oz. cans Chickpeas (Garbanzo Beans)
2 T Balsamic Vinegar
1 T Extra Virgin Olive Oil
1 T Lemon Juice
1 1/2 cups Strawberries, sliced
2 cups Romaine Lettuce, chopped
Salt and Pepper to Taste

Instructions:

Combine chickpeas, balsamic vinegar, olive oil, lemon juice and a pinch or so of salt and pepper in a large bowl.

Gently toss in strawberries and lettuce.

Serve immediately.

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