I find it so much easier to be healthy once the weather warms up; ingredients are fresh and there are salads-a-plenty. It’s easy to feel good! When it’s cold out, I just want to hide under my comforters and eat starches and carbs. I’m like a disgruntled bear in my makeshift blanket fort bear den type thing – it’s obviously ridiculously attractive. Yeah.
I actually fell in love with chickpeas at a young age. One of my childhood BFFs, Patrick, used to bring them in a little container to snack on at school. Because I thought Patrick was pretty awesome (seriously guys – we used to both pretend to be Michael Jackson simultaneously and lip synch to Black and White for HOURS) I asked my Mommarella to buy be some. She did, and I liked.
And then I forgot about them for a bunch of years, but they are back now, so that’s what’s important.
I adapted this recipe from GroupRecipes and I like it because the flavours are subtle and simple. I like to be able to enjoy the flavours of everything I’ve incorporated and I hate those veggie salad that are soaked in dressing leaving you unable to tell one vegetable from another. I also love that this recipe is versatile. The vegetables used in this salad are completely up to you. I opted for shredded carrots, tomatoes, shallots, and marinated artichokes (I’m obsessed with those as of late). I also added some fresh flat-leaf parsley for colour.
I added some Dijon to the dressing because Dijon always seems to add the perfect zip to something.
Try this recipe! Play around! It’s a great source of protein, fibre, healthy fats, and it’s friggin’ jealous so win/win!
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