Dinner Gluten-Free Healthy Lunch Nuts Recipes Savory Vegan

Spicy Chickpea Salad

<chickpea collage

Truth be told… I’ve been a bit distracted lately.  I thought I could distract you with that Cinnamon Sugar Pull-Apart Bread and disappear for a few days.

I’m had a friend visiting from out of town.  My little orange cat is either trying to run away, or climb the screen door.  I’m obsessed with bright pink Spring blush and this amazing Gin that’s been aged in a Whiskey barrel.  I’ve spent a lot of time with my bike and the beach.

It’s been a nice break from the camera, and the kitchen, and the dishes, and the dishes, and the dishes.

A girl has got to eat…. and lately I’ve been eating Spicy Chickpea Salad.  I’ve also been drinking far too much coffee and far too much gin.  That’s a different story for a different time.

Hello and I love you.

Chickpea Collage

Spicy Chickpea Salad

Makes two large or four small servings

Print this Recipe!

2 (15-ounce) cans garbanzo beans, drained and rinsed

1/4 cup finely diced red onion

1/2 to 1 whole  jalapeno, deseeded and finely diced

1/2 teaspoon lemon zest

juice of 1/2 a lemon

1/3 cup roasted, salted cashews or almonds

1 ripe avocado, diced into chunks

small handful flat leaf parsley leaves, coarsely chopped

1 or 2 cloves of garlic, smashed and coarsely chopped (2 cloves is for garlic lovers)

1/2 teaspoon coarse sea salt

heaping 1 teaspoon whole grain mustard

1 teaspoon agave or honey

2 tablespoons red wine vinegar

1/4 cup olive oil

1/4 teaspoon red pepper flakes

salt to taste

2 cups clean baby spinach leaves

Start by making the dressing.  In a medium bowl, with a fork, mash together garlic and salt until it forms a paste.  Blend in the mustard, agave, red wine vinegar, and red pepper flakes.  While whisking, slowly drizzle in the olive oil until mixture is thick and emulsified.  Add salt and pepper to taste (I didn’t need much at all).

In a large bowl, toss together chickpeas, onion, jalapeno, lemon zest and juice, nuts avocado and parsley.  Toss the dressing into the chickpea mixture and blend well.  Add the cleaned spinach leaves just before serving.  Serve immediately or store in a container in the refrigerator for up to three days.