Truth be told, this recipe was never going to make it to the internets.
It was a salad that I threw together one night a few weeks ago when husband was gone, and I wanted something healthy and fast and super easy, probably to balance all the cookies or chocolate almonds I had eaten that day (just a guess), and girls were coming over soon to
So I made this salad. It was really good. But I didn't really think much more about it until my sister-in-law came over, starving, and finished up the rest of it, and loved it so much that she asked me for the recipe and then made it like 5 times in the next two weeks. And told me I had to post it.
So here I am. And here it is. I think it's perfect for summer. It's crunchy, light, slightly sweet, and has avocado, which automatically makes anything at least 52% better. And you really you don't have to cook a thing. If you buy those ready-to-eat edamame from Trader Joes, you literally just have to cut up a couple of veggies and stir some dressing together and shovel this into your mouth straight from the mixing bowl. I have really good manners.
(P.S. I love you, T. Thanks for liking my food.)
Summer chickpea salad
1 can chickpeas, drained and rinsed
1/2 cup shelled, ready-to-eat edamame
1/2 cup chopped cucumber
1 ear of corn on the cob, kernels removed
1 green onion, sliced
1/3 cup chopped tomatoes, optional (I added them mostly for color)
1/2 of an avocado
2 T. chopped cilantro
Note: If you are making this salad ahead of time, or would like to save some for the next day, I'd recommend leaving out the tomatoes and avocado until just before serving.
1 T. white wine vinegar
1 T. sugar
Juice from 1/2 lime
3 T. olive oil
salt and pepper, to taste
red chili flakes, optional
Combine vinegar, sugar and lime juice in a small bowl. Add olive oil slowly while whisking. Add salt and pepper and chili flakes. Taste and adjust seasonings as desired.
Combine all salad ingredients in a medium bowl and gently stir. Pour dressing over the salad and toss. Serve cool or at room temperature.