It was a hard decision to leave my job as an elementary school teacher. I love teaching. I believe in teaching.
It was without question, the best thing for my family. Still, difficult.
Today my teacher friends, former students, and son return to the classroom without me. So, don’t look at me weird if I get a little weepy when I walk by the school supply aisle in Wal-Mart. It’s a fresh-start time of year, and I LOVED it.
There are things about the first days of school I won’t miss, and to be totally honest with you, the lack of lunch time is one of them. Other professionals enjoy an hour long and kid free lunch break. They dine at trendy downtown restaurants, engage in witty conversation, and then return to the office refreshed (at least that’s how I envision it?). As a teacher, you are doing great if you are able to cram something into your mouth before calling someone’s Mom to confirm transportation plans, stopping by the office to turn in forms, checking on the status of a missing inhaler… you get my drift… not a lot of time for food.
Yep. I love the start of school, but not for the lunch break.
So…. this chickpea salad is dedicated to all of my teacher friends. While it’s delicious at the 11:30 lunch hour, it also thrives at 4:00 when all your kiddos have left the building.
Flaked chickpeas give this salad a texture similar to shredded chicken or tuna. It’s LOADED with Summer veggies, fresh herbs, spicy mustard, and zesty lemon vinaigrette. Chickpeas provide protein and the fiber, while the raw veggies take care of the vitamins and minerals side of things.
TIME SAVING TIPS AND TRICKS:
PREP: There is really no need to prep this dish. You just throw all the ingredients into a bowl. 10 minutes tops, start to finish.
MAKE AHEAD: Of course it can be made ahead. It’s for lunch?. I have kept this salad in my fridge for the better part of 5 days. It stayed delicious the entire time!
- 1 15 oz can of chickpeas
- 2 green onions, chopped
- ½ bell pepper, chopped
- ¼ english cucumber, chopped
- ¼ cup dill pickle
- ½ - 1 TBS of fresh dill, chopped
- 1 garlic clove, minced
- 2 tsp spicy brown mustard
- 1 lemon, juiced
- ½ TBS olive oil
- ¼ tsp salt
- pepper to taste
- Rinse and drain the chickpeas. Using a potato masher or a pastry cutter, smash the chickpeas until they are flaky (don't overdo it).
- In a large bowl, combine chickpeas and all other ingredients. Mix. Refrigerate for 30 minutes prior to serving.
- Sandwich sound boring? Try these serving ideas:
- Lettuce Wraps
- Whole Wheat Tortilla
- Whole Wheat Pita Pocket
- Bed of Spinach (my favorite!)
- This salad is meatless, but the chick peas provide PLENTY of protein (15 grams per cup) to keep you feeling full. Not crazy about the idea of meatless, try Healthy Chicken Salad or Creamy Pesto Chicken Salad instead!
- Let’s get social! Check Simply Sissom out on Pinterest, Twitter, Instagram, and Facebook for updates, extra recipes, and more tips and tricks to make clean eating work for you.
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