Salad on salad.
Now that’s what I’m talking about!
Honestly I don’t know how I have so much energy and bottled up excitement (about a salad of all things) when I hardly slept a wink last night.
Blaming the sleeplessness on overly tempting dark chocolate mint protein bar midnight snack material and louuuud nocturnal neighbors who don’t seem to sleep during the day either…
Like, don’t all human beings need shut-eye to function?
Despite typical Seattle apartment living struggles I’m still in a decent mood because this tangy, creamy chickpea salad is that dang good.
I love me some whole grain bread but went with a bed of veggies instead for a slightly less filling version.
Also nixed those pesky red onions because raw onions are no bueno in my book–especially if you’re single, hello hi.
The chickpea salad itself contains mashed, canned chickpeas (let some of that pent up frustration out girl), finely chopped dill pickles, vegan mayo (like Vegenaise), fancy pants stone ground mustard, zippy apple cider vinegar, earthy ground turmeric, dried dill weed, fresh ground black pepper, and salt!
Mix her up them spoon your mouth-watering chickpea salad on top of a bed of butter lettuce with grated sweet carrots, chopped juicy vine tomatoes (or cherry, even better!), diced refreshing English cuke, and luscious avocado slices.
Where’s my fork?
P.S. Traci’s recipe calls for fresh dill (which is delicious) but I hate to buy a whole bunch and let the rest go to waste. If you do go for fresh dill, double the amount that I call for. Thumbs up!
P.P.S. Want some tofu action in your life? Swap in crumbled high-protein (or regular firm) tofu for the chickpeas. Just make sure all the excess liquid is removed so your salad isn’t swimming in murky tofu water. Ew.
P.P.P.S. Chopped red bell pepper would be a nice addition to your bowl as well! The more veggies the better.
P.P.P.P.S. Couldn’t bring myself to part with either picture here so you get two today.