I thought I had adequately prepared for a few days without a kitchen. I packed a paring knife, cutting board, can opener, garlic press and lemon press with me during our road trip. No pots meant I couldn’t cook up quinoa. No cups meant I couldn’t even boil water for tea. Never mind anything more fancy that needed a skillet. Basically, it meant I could make salads.
This isn’t a boring salad, though. In between unpacking and snacking on hummus, I made this delicious chickpea salad when we first arrived in Texas. Of course, after I stocked up the fridge. Super simple: mix and marinate. It looks uninspiring but it was a nice balance between the tart lemon, fresh cilantro and sharp garlic. Lemon zest? Well, without my zester, I shaved off the lemon peel and chopped it with a knife instead. However, the zest in this salad is from the garlic, not the lemon zest. The garlic was stronger when I originally made it, but it tamed itself for leftovers, which made it perfect for lunch. It was also delicious overtop mixed greens for a more green salad.
1.5 cups cooked chickpeas, rinsed and drained if canned
1/4 cup minced cilantro
2 tbsp fresh lemon juice (half a lemon)
2 tsp extra virgin olive oil
1 tsp Dijon mustard
zest from 1 lemon
salt and pepper, to taste
2 cloves garlic, minced or pressed
1. In a large bowl, combine all ingredients. Season to taste. Allow to marinate, refrigerated, for at least an hour for the garlic to mellow. Serve as-is, or on top of your favourite leafy greens.