My kitchen standards are simple… keep things simple. And clean. Working full time along with wanting to get regular daily tasks checked off my list can become a bit daunting if I allow it (something I am consistently working on – slowing down), but things can get a little chaotic if I find myself searching the fridge for something to eat midday, with an outcome of nada (nothing) due to lack of preparation. We’ve all been there. Many, many times.
To ensure this is more of a rare occasional problem rather than a frequent one, my grocery list always has at least one quick meal prep I can put together during a lunch break or if I’m generally limited on time. This chickpea salad has been one of them! The rinsing and chopping is what mainly takes up the time, but even then this lunchtime special is super quick to make. Really, it’s just the idea of pausing to take time to self care it up with some good food.
If you’re one who feels the need to run to grab fast food due to a time crunch, you’re most likely spending more time doing so (driving, picking up, checking out) than what you could really be doing in your own kitchen, with ingredients you know you’re intaking! I’m also all for saving a buck, and this chickpea salad prep lasts days for me.
Side note – After indulging during the holidays and coming down from an extended vacation, I am back in my cooking groove, along with just starting a 7-day added sugar detox! Motivation level: 9.3/10.
Grab a cutting board, a knife, and a few moments out of your day to create this refreshing dish:
- 2 cans chickpeas, drained & rinsed
- 1/2 canada cucumber, chopped
- 1 red bell pepper, chopped
- 1/2 red onion, chopped
- 1/2 cup kalamata olives, chopped
- 1/2 cup goat cheese
- Lemon juice (from 1/2 lemon)
- 1/3 cup olive oil
- Sea salt
- Ground black pepper
- Chop cucumber, pepper, onion and olives. Transfer to large bowl
- Add chickpeas and remaining ingredients to bowl
- Toss and serve… that’s it!