This month the Secret Recipe Club introduced me to Shockingly Delicious by Dorothy. Her recipes are inviting and uncomplicated and look delicious. With the weather warming up, I was looking for something light to bring to work. Sandwiches are a bit of a bore, never mind the fact that they never taste as good when packed as freshly made. And I’ve found myself making smaller, non-leftover appropriate dinners (read: individual steaks, fish) so lunch has become a lot of takeout. The thing about working in midtown is that there are few decent choices outside of chain fast food joints, and even fewer where you can get lunch that will satisfy you for hours for less than $12. A quickly, easily transportable brown bag option was in desperate need.
I wasn’t really sure what I was looking for, but when I came across Dorothy’s Ten-Minute Chickpea Salad recipe, I knew I had found my pick. The brilliance of a bean salad (or pasta salad even) is that you can throw in whatever you have and switch up the veggies based on what was available. I was first drawn to the salad because of its combination of chickpeas and feta, two things taking up room in my fridge that I was desperate to consume. The rest came easy with other items on hand in my crisper and pantry. The best part of this salad? It ABSOLUTELY gets better with age. Night of recipe = pretty good. Day 2 = outstanding. Day 3 = AMAZING. And it really does take less than 10 minutes!
Easy Chickpea & Feta Salad (Adapted from Shockingly Delicious) Serves 4
- 1 28-ounce cans chickpeas, rinsed and drained
- 1/2 red onion, finely diced
- 1 kirby cucumber, finely diced
- 1 jar roasted red peppers, coarsely chopped
- 1/2 c chopped sundried tomatoes (in oil)
- 2 tsp garlic powder
- 1/4 c fresh lemon juice
- Generous pinch of salt
- 1 c crumbled feta
In a large salad bowl, combine the chickpeas, onion, cucumber, roasted peppers, sundered tomatoes garlic powder, lemon juice and salt until well combined. Add feta and toss again. Taste and season with additional salt as desired. Refrigerate salad for 30 minutes before serving to allow flavors to blend.