Looking for a no-cook, easy lunch or dinner? A strawberry chickpea salad fits the bill. It’s 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.
Strawberry Chickpea Salad
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
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.