When I was in 10th grade, I decided to become a vegetarian.  My mom made no objections, but she did make it known that it was up to me to make sure I was eating a balanced diet, and that I should do some research.  “You can’t live on cheese sandwiches!” she told me more than once.  So I read up (in actual books.  It would have been so much easier to go online, but the internet hadn’t been invented yet!) and found out which foods were good sources of vegetable protein.  Chickpeas are your meatless champions!  Try this Chickpea Cranberry Salad and see for yourself!

Whether you are a vegetarian (or making lunch for someone who is), or if you just want a few meatless options, chickpeas are your friend.  Stock up on canned chickpeas for making hummus or adding to soups and salads.  I like to buy them dried.  They’re cheap and they pretty much last forever in your pantry.  Soaking them the night before you make this will cut down on cooking time, and also helps eliminate some of the chemicals that can cause gas and bloating in more sensitive tummies.  I like them better this way, because you can cook them to your preference—you can make them soft like the canned kind, or (and I highly recommend this) a little bit al dente.  The toothsome texture makes them seem more filling to me.

Serve this Chickpea Cranberry Salad between slices of bread, like a sandwich, or wrap it in lettuce.  Out of lettuce, like I was?  Use half of a sweet bell pepper as a taco shell!  Crunchy, delicious, meatless, marvelous!

Chickpea Cranberry Salad

(makes two servings)

Ingredients:

• 1/2 cup dried chickpeas (or use 1 regular can of chickpeas)
• 1 stalk celery
• 1/4 cup walnuts
• 1/4 cup dried cranberries
• 1-2 tablespoons mayonnaise
• salt and pepper to taste
• squeeze of lemon juice

Directions:

1. The night before you make the salad, pour the chickpeas into a large bowl and cover with water by at least an inch or two.  Cover the bowl with a plate and leave on the counter overnight.
2. After soaking, drain the chickpeas.  Place in a pan and cover with water.  Simmer, covered, for about an hour.  Taste one and see if you like the texture.  Cook longer if you like.  When done, drain off the water and pour the chickpeas into a bowl.  Mash with a potato masher or the back of a fork.  I like to leave them a little chunky.
3. Add in the rest of the ingredients and stir to combine.  Refrigerate until ready to serve.

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipe, you can visit her at Frugal Girlmet!