Meatless Mondays: Warm Chickpea Salad With Cumin and Garlic

The perfect late summer dish with a splash of spice.
Aug 15, 2011
Megan Bedard is a sucker for sustainable agriculture and a good farmers market, she likes writing about food almost as much as eating it.

(Photo from The Kitchn)

If you're lucky, your local farmer's market will carry chickpeas (also known as garbanzo beans) this time of year. Look for small, light green pods still attached to curling vines to make this Warm Chickpea Salad recipe a true delight.

If you don't find them there, canned chickpeas will work. You'll still get your fresh veggie fix with the parsley, mint, and cucumber that the recipe requires.

The tasty dish (which Faith at The Kitchn promises only gets better with refrigeration) came at the request of readers looking for a recipe that's easy enough to make ahead of time, interesting enough to be repeatable, strong enough to withstand time in a backpack/desk drawer/car, and—last but not least—healthy.

Chickpeas, Faith says, fit the bill. The recipe is "totally satisfying and filling," she says, "and it just happens to be vegan and gluten-free, too, in case such things are also on your list of lunch priorities." Find the full recipe at The Kitchn

Inspired by Meatless Monday, a campaign encouraging people to cut back on meat consumption one day a week, TakePart's Meatless Monday recipes will give you every reason you need to skip the steak. By eating veggie just one day a week, you can reduce your environmental impact, expand your palate, and improve your health.

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