My go to lunch, far and away, is a chickpea salad sandwich. I have posted a couple of different ones in the past- you may remember my Ultimate Chickpea Salad Sandwich and my No Tuna Salad Sandwich.
I make chickpea salad all the time, but I never really do the same thing twice- typically it is just using up whatever veggies are in the fridge so I end up with a slightly different version every time. Today I was feeling a really colorful chickpea salad (I tell my kids they need to eat the rainbow every day!). After grabbing a variety of veggies, a knife and a cutting board in next to no time I had a fabulous, nutritious lunch! And, I have a bunch leftover too so I have lunches for the weekend!
Colorful Chickpea Salad
1 1/2 cup cooked chickpeas, roughly chopped (equal to one can)*
2 radishes, chopped
1 ear corn, cooked, kernels removed from the cob (you could use canned as well)
1 carrot, cut into ribbons with a peeler and then chopped
4 snap peas, chopped (pods and peas)
1/4 red onion, minced
2 tbsp vegan mayo (I love Vegenaise)
2 tsp Dijon mustard
1/2 tsp garlic powder
Salt and pepper to taste
Mix all ingredients in a large bowl and season with salt and pepper.
Serve as a sandwich or over greens as a salad.
*Note: if using canned chickpeas drain and rinse them well. I rough chopped the chickpeas with a knife but you could also pulse them in a food processor a few times to chop them.