I’m going to say this right here and right now: I have weird eating habits. I would say that a good seventy percent of what I eat is vegetables. I don’t eat very much meat, but I love Greek yogurt and cottage cheese. And beans…you gotta have beans.
But before I make myself sound too healthy, let me just add that I also LOVE to bake. And when I bake, I don’t cut any corners. I throw caution to the wind and stir in that shortening. So some days I subsist on mainly fruits and veggies, and some days I bake and eat 2 1/2 sticky buns. No regrets! 😉
But when I try to eat healthy I don’t want things to be boring. I like a little pizzazz. A little razzle dazzle. And on those days I turn to my trust friend the garbanzo bean, aka, chickpeas.
I LOVE garbanzo beans. In fact, I ate so much hummus between last May and September that I haven’t had any since then. And just believe me when I say that it takes eating a lot of hummus for me to get sick of it. But no worries. Hummus and I haven’t been parted forever. I’m just taking a temporary break so I can start craving it again.
But that doesn’t mean I don’t want to consume garbanzo beans in other glorious forms. And here’s one form I love: the chickpea salad sandwich. I’m not really one for tuna salad, and I may or may not be in the mood for chicken salad depending on its ingredients, but I am ALWAYS up for some chickpea salad. That’s just the way I roll. 😉
This chickpea salad is full of loveliness: feta cheese, apples, and pecans. Yum! Who says healthier eating isn’t fun? But I’ll still take a sticky bun for dessert. 😀
- 1 14.5 oz can chickpeas (garbanzo beans)
- ⅔ of a medium Granny Smith apple, chopped
- ⅓ cup crumbled feta cheese
- ⅓ cup chopped pecans
- Juice of half a lemon
- Salt and pepper to taste
- ¾-1 cup plain Greek yogurt, depending on desired consistency
- Add the chickpeas to a bowl and mash with a fork. Add in the rest of the ingredients and stir well to combine. Serve on lettuce or as a sandwich.