Back when we lived in Columbus I would always get a Chickpea salad at Whole Foods by a company that is based in Toldeo (I think). Because it has to be kept cold they don’t sell it outside of Ohio that I know of. Our Whole Foods doesn’t have it. Blake used to gobble it up when he was a toddler so I always made sure to have a lot of it.
It lists the ingredients on the website but not the recipe so I decided to wing it and try my own. Here is what I used
- 1 can garbanzo beans, drained
- 2 tablespoons onion, chopped
- 1 green pepper chopped
- 1 carrot chopped
- 1/2 red pepper chopped
- 3 cloves garlic, minced
- 1 tomato, chopped (I used a handful of cherry tomatoes because that is what I had on hand)
- chopped parsley (it’s listed in the Ingredients but I didn’t have any so left it out)
- 3 tablespoons olive oil
- 3 tablespoon lemon juice
- salt and pepper to taste
Since I flew by the seat of my pants with this I would say you could for sure add more or less of each veggie depending on what you prefer. The lemon juice also can go up or down but I like it tangy so added a lot.
Mix it all up and put it in the fridge for at least a few hours. I did it overnight and shook it up a few times. It turned out pretty dang close. I will for sure be grabbing some when we are up in Columbus later this month and compare!
