I’ve been super lazy about packing my lunches lately. Probably because they will have a Chipotle type line at the task where I fundamentally get a poultry taco salad every single day. ALRIGHT FINE, I’ll admit which i totally get the salad because it comes with crunchy, salty tortilla potato chips and loads of guac.
Now potato chips aren’t an awful thing, but really what’s moderation when it comes to them? I understand no such factor. So basically each day I sit down at my desk crunching on deep-fried potato chips and an big older dollop of guac. Finally I’ve arrive at the conclusion that it’s time to limit everything chip munching to once a week.
Of course that means I have to pack my own lunchtime. UGH. You’ll believe because I’m a blogger, it’d be super easy. But life gets occupied and the only real time I’m actually making recipes is normally around the weekends. My weeknights are packed with conferences, workouts, laundry, cleaning, and trying to arrange things. Plus, lots of skype times with Tony.
Thus I can really appreciate a simple, tasty salad such as this.
You just need a few pantry staples like beans, fresh herbs, garlic, and lemon to dress it up. I really like adding avocado chunks and feta, although those substances aren’t pictured right here.
The salad has a middle-eastern feel but you can blend it up to suit your tastes. It was inspired from the delicious salad I occasionally can find at Trader Joe’s known as ‘Balela’. Give it a try, or just get this to and be pleasantly surprised. It has been my brand-new favorite healthy lunch time. Although I will say that this would also make a great chip drop. Mmmmm.
Remember to label your delicious creations #AmbitiousKitchen on Instagram! Can’t wait around to see what you cook up. xo!
Middle Eastern Chickpea & Dark Bean Salad
Ingredients
1 tablespoon olive oil
1/4 cup chopped basil
2 tablespoons chopped parsley
1 – 15 oz can garbanzo coffee beans (chickpeas), rinsed and drained
1 – 15 oz can black coffee beans, rinsed and drained
1/2 cup diced reddish onion
1 pint grape tomatoes (or mini heirloom!), halved
Instructions
In a moderate bowl, whisk jointly all dressing ingredients: garlic, lemon juice, olive oil, basil, parsley, and honey. Flavor and adjust seasonings as required.
In another large dish, toss chickpeas, black beans, red onion, and tomatoes together. Pour dressing over and lightly toss to combine. Refrigerate thirty minutes before portion to allow tastes to soak in. Sprinkle feta and avocado at the top if desired.
This recipe was inspired by Trader Joe’s Balela Salad
seosborn
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