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
- 1/4 red onion finely diced
- 1/2 cup frozen green peas rinsed
- 3 cloves garlic finely chopped
- 3/4 cup mayo
- 1 tbsp. apple cider vinegar
- 1/2 tsp. garlic powder
- 1/4 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.
Serve immediately or you can store covered in the fridge for up to a week.