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recipe: easy chickpea salad

chickpea salad recipeI'm unhealthily obsessed with chickpeas (that's not really an exaggeration - I overdosed on fiber one week and drove myself to nausea). I usually cook a can with olive oil, parsley, and garlic, but I decided to branch out this week by making a cold chickpea salad.

All you need is:

  • 1 can salted chickpeas, drained

  • Chopped tomato (just a palm full)

  • Chopped red onion (just a palm full)

  • Chopped cucumber (just a palm full)

  • Parsley, kosher salt, pepper, and basil to taste

  • Red wine vinegar, olive oil, and lemon juice to taste

Mix it all together in a bowl, taste and season away, and enjoy.

Daniel and I try to avoid processed grains and dairy, so this type of meal is exactly the type of thing that's healthy, well-balanced, and delicious. I try to buy from local farmers when possible since it's a bit more sustainable than buying vegetables that have been transported here from a faraway land. Organic cucumbers are also a must because they aren't waxed like their non-organic counterparts, which means you can eat the skin (yum!).

Did you know? Chickpeas have been a part of the human diet for at least 7, 500 years!

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  1. Yum. In summer my hubby and I live off of chickpea salads. We grow tomatoes and lots of herbs so we go out right before dinner and pick them fresh. Since we grow Japanese eggplant too I like to roast slices of it and toss it in the salad too.

  2. sounds delicious. My husband loves eggplant, but he really dislikes chickpeas.

  3. New Diet Taps into Pioneering Concept to Help Dieters LOSE 15 Pounds in Only 21 Days!