by Jaime K, founder of Save the Kales!
This salad was born from one of those days when you’re almost out of groceries and need to eat lunch, resulting in a raid of the fridge and pantry. Isn’t that how the best meals are created?
I took a basic chickpea salad and added some in-season fruit for more bulk, and the combination of bright lemon, earthy chickpeas and sweet strawberries has made this salad a weekly staple in my home. And it’s a simple, everyone-friendly dish to take to summer picnics and BBQ’s.
Bean and fresh herb salads have become some of my favorite easy, inexpensive healthy recipes.
I don’t think you can go wrong with nearly any combination, and can turn them into warm dishes in cooler months. Take a peek at my Greens and Beans dish, with roasted collards and tomatoes and cannellini beans.
[Ed. Note: Watch Jaime cook this recipe on the TV show Steelstacks Live! right HERE.]
Chickpea Strawberry Summer Salad
Time: 5 minutes
- 2 cans of chickpeas (or about 3 cups cooked)
- 1 cup sliced strawberries
- Extra virgin olive oil, enough to coat salad lightly
- About 1/3 cup chopped flat leaf parsley
- 1 bunch scallions/green onions, chopped
- 1.5 tablespoons dried mint
- Juice of 2 medium lemons
- Sea salt and fresh cracked pepper, to taste
Add the chickpeas and strawberries to a mixing bowl. Coat lightly in olive oil. Add remaining ingredients and mix. DONE! EASY!
You can garnish with some whole strawberries or parsley sprigs to make it look extra beautiful.
Jaime K is the host of Save the Kales!, a vegan cooking and lifestyle TV show airing in Eastern Pennsylvania (and coming soon to the West Coast). Her award-winning blog, Save the Kales!, inspires readers through self-reflection, creativity, vegan cooking, community activism, and an optimistic perspective. In addition, Jaime is a freelance writer and Certified Vegan Lifestyle Coach living in Bethlehem, Pennsylvania with her rescued animals, boyfriend, and ever-growing book collection.