During the growing season, I eat mostly by formula instead of recipes. Pick what’s ready in the backyard or what looks tasty in the CSA bag, throw it together with whatever else is in the fridge or pantry that needs to be used, and call it dinner. This salad came about because I had some chickpeas that needed to be used (I followed my rule when I make beans of always doubling or tripling the batch, so I had some leftover from soup from a few nights prior), because I wanted to eat some greens from our CSA stash, and because I needed something for some healthy work lunches as leftovers after dinner.
This is a formula, so feel free to substitute in what veggies you have on hand. Some quinoa or farro or wild rice would be delicious added in if you want some grains. We made this for a pitch-in a few weeks ago too because it gets better the longer it sets, so it’s perfect to make ahead for a picnic or barbecue. It’s also great as a “garbage salad” for using up random assortments of vegetables that you have in the fridge.
- 4 cups cooked chickpeas
- 1 small onion or 4-5 green onions, diced finely
- 6 carrots, sliced into matchsticks
- 6 radishes, sliced into matchsticks
- Bunch kale, ribboned
- Handful basil or parsley, chopped or ribboned
- 1/2 cup sunflower or pumpkin seeds
- 2 cloves garlic, minced
- 3 tbsp olive oil
- 2 tbsp white Balsamic vinegar
- 1 tsp honey
- 1 tsp Dijon mustard
- Salt and pepper
- Assemble all of the dressing ingredients into a mason jar, and shake well to combine.
- Assemble the salad ingredients in a large bowl, add the dressing, and mix thoroughly to combine. Taste and add more salt and pepper if desired.
- Refrigerate until ready to serve. I like it better after it sets for at least 30 minutes.