Chickpea Salad

I have a fresh, produce-packed chickpea salad recipe to share with you guys this afternoon, but first let’s recap the day!

After I published my morning blog post, I drove to work to teach TRX. Shout out to Lindsay for posting a TRX vide on Instagram yesterday! I try to cycle through various TRX exercises in my class so class regulars don’t get bored, but I totally forgot about the squat reach with a row until she posted the video yesterday. I made sure to incorporate it into today’s workout, so thank you, Lindsay!

While I was teaching today, one of the class participants asked me if I had a ring tied to my shoe for good luck. (Do people do that?)

Confused, I looked down and realized that I forgot to put the ring I double-knotted to my shoe before this morning’s workout back on my finger when I was done.

Do you guys wear rings when you work out? I will typically wear my wedding ring because it’s comfortable and I’m so used to it, but I often take off the ring I wear on my right hand. I forgot to remove it at home before the gym this morning, so I tied it tightly to my shoe since I didn’t bring a bag with me and didn’t trust it in my jacket pocket. Whatever works!

Lunch

Once lunchtime rolled around, I inhaled the chickpea salad I prepped (and photographed) yesterday in the break room before I had to head out to a Taste of Ocala meeting where I ordered a fabulous cappuccino.

But let’s back up and talk about the chickpea salad because it was way too good not to share.

Chickpea Salad

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Chickpea Salad

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• Author: Julie (PB Fingers)
• Prep Time: 5 minutes
• Total Time: 5 minutes
• Category: lunch, recipes
• Cuisine: lunch

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Description

Colorful, fresh, delicious and nutritious! It’s super easy to throw together in a flash!

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Ingredients

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• 1 15-ounce can reduced-sodium chickpeas, rinsed and drained
• 1/2 large cucumber, chopped
• 1 pint cherry tomatoes, quartered
• 1/2 red bell pepper, chopped
• 1/2 orange bell pepper, chopped
• 1 celery stalk, diced
• 3 tablespoons olive oil
• Juice of one lemon
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 3 teaspoons freshly chopped dill
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

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Instructions

1. Combine chickpeas through celery
2. Mix together olive oil, lemon, honey, dill
3. Pour olive oil dressing over chickpea mixture and toss to coat
4. Add salt and pepper and stir
5. Enjoy immediately or store in the fridge until ready to eat

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Notes

I think this salad would also taste delicious with salmon or pulled chicken. Yum!

I think this salad would also taste delicious with salmon or pulled chicken. Yum!

Enjoy the rest of your Thursday!!!