Briny Chickpea and Cuke Salad

This chickpea salad is an easy-peasy way to get some plant-based protein and clear out some of those half-empty pickled jars in your fridge.

The Ingredients

Notes -

Briny and pickled things: I like to make this salad to clear out whatever half-used jars I have hanging out in my fridge, so I encourage you to do the same if your fridge looks like mine. If your fridge does not, try the following ratio to match the photos here:

• 3/4 cup marinated artichoke hearts
• 1/4 cup banana peppers
• 1/4 cup green olives

Other great options are:

• roasted red peppers
• pepperoncini
• pimento
• any other kind of olive, like kalamata or castelvetrano
• pickled asparagus
• pickled green beans
• pickled cocktail onions
• pickled okra
• pickled cauliflower
• pickled carrots
• pickled radishes
• pickled or marinated mushrooms
• giardiniera
• caper berries or capers
• sauerkraut
• hearts of palm

I would personally stay away from any cucumber pickles or pickled beets, but you do you!

Vinegar and olive oil: Because whatever pickled things you use will have different amounts of vinegar and oil clinging to them, I encourage you to start with a drizzle of each and give it a taste! It doesn't need much.

The Recipe

makes 4-6 portions

Ingredients

• 1 15 oz. can chickpeas, rinsed and drained (425g)
• 1 1/4 cups brined and pickled things, cut into small pieces if large SEE NOTE
• 1 small or 1/2 large cucumber, cubed (about a cup or 160g)
• 1 TB parsley, chopped
• Drizzle of white wine vinegar SEE NOTE
• Drizzle of olive oil SEE NOTE
• Salt and pepper

To Make

1. Make the salad.

Add all ingredients to a bowl and mix well. Taste for seasoning, adding more salt for saltiness, pepper for warmth, vinegar for brightness, or olive oil for smoothness. Serve immediately.

Goes great with Anything Green Vegan Pesto Pasta!

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I hope you make and enjoy this recipe!

Thank you for being here!

💖, Katrina

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