I’m definitely getting full force into the salad making mode. Salads are generally pretty quick to prepare and tasty. This Chick Pea Salad with Green Peas is one that I make quite often.
Chick peas and green peas both are such a high source of vegetarian protein so this is a meal on its own.This salad is actually one that I make year around, along with a few other favorites such as Broccoli Salad ,which happens to be my daughter Samanthas favorite. I used to get so many requests how to make it that it was one of the first recipes I shared on my blog.
Hence pictures are not as good but at least I can see all the progress I’m making along the way. Not having any experience with photography it has definitely been a learning experience. But my wonderful husband has so graciously been helping with the photography so we are both learning together. I will hopefully update the broccoli salad pictures in the near future.
What first inspired me to make this salad was thinking about how much I missed tuna salad. I used to eat that a lot growing up. But I can tell you that this is every bit as good.You can serve this on a bed of greens, dip it with chips or crackers, or even on a wrap. My favorite way to eat this is on a wrap. When I’m trying to come up with something quick to make for dinner this is something I often prepare.
It’s a satisfying healthy meal and I usually make enough leftovers to serve some up for lunch.As a matter of fact I have a bowl of this in the fridge right now. Something you can find quite often in my house.
So if you’re looking for a different and quick salad to prepare for lunch or dinner give this Chick pea salad with green peas a try.
- 1 11-14 ounce box or can Garbanzo beans(chick peas)
- 1 stalk celery chopped
- ¼ red onion finely diced
- ½ cup frozen green peas rinsed
- 3 cloves garlic finely chopped
- ¾ cup mayo
- 1 tbsp. apple cider vinegar
- ½ tsp. garlic powder
- ¼ tsp. dried dill weed
- salt & pepper to taste
- couple dashes hot sauce
- Rinse chick peas and drain well. Place chick peas in medium mixing bowl and mash with fork or potato masher. I like to leave big chunks. You just want to kind of break up some of the chick peas.
- Meanwhile chop celery, onion, and garlic and add to chick peas. Add in green peas.
- In separate small bowl combine mayo, apple cider vinegar, garlic powder, dried dill weed, salt & pepper, and hot sauce.
- Mix well.
- Serve immediately or you can store covered in the fridge for up to a week.