Here in this super chill episode of Hungry For More I show a simple, cheap, great recipe for one of my favorite lunches. This chickpea / garbanzo bean salad is great to eat on its own, on a leaf of romaine, or as we did here – on some toast with arugula and hot sauce. It is a great thing for meal prep, as you can make a huge batch and keep it in your fridge and not get sick of eating it every day. It even makes for an awesome midnight snack, if you’re pickin up what I’m puttin down.
This recipe is entirely vegan – but if all you have is regular mayo and you aren’t dairy avoidant – you can use that just as well!
You can edit this recipe as you like Рadd fresh dill, avocado, jalape̱os, picklles, microgreens, etc. Рbut here is all I used:
1 can of organic chickpeas
3 spoons of vegan mayonnaise
Half of one spring onion/scallion/green onion
Half of one stalk of celery
A hand scoop of arugula
Salt + Pepper
The background song is me dabbling on guitar, but it is pretty much an instrumental cover of “Honey Jars” by Bryan John Appleby.
Thai Moon Knife: