Bonus Recipe: Chickpea Salad

A quick recipe to perk up your lunch

Sometimes I think that the best part of working from home is that I don’t have to pack a lunch. Mostly, I eat leftovers from last night’s dinner or I throw together a random salad with bits and bobs from the fridge.

Today, however, there weren’t any dinner leftovers to scavenge and I didn’t feel like lettuce. I started mixing together one of my favorite bean salads instead, when suddenly one of those cute little idea lightbulbs clicked on above my head.

I should share it with you!

This simple salad is made with canned garbanzo beans, grated carrot and chopped celery (optional). A dollop of mayo, a squeeze of lemon and a scattering of fresh herbs give it creamy, lemony flavor. I often add red onion or shallot, and sometimes a squeeze of mustard or hot sauce.

It’s a perfect vegetarian lunch, both light and satisfying, with a surprising amount of texture and flavor. You can make a small batch, or double it for several lunches during the week.