Protein from the chickpeas sates between-meal hunger in this bean salad meets salsa. Pack in a jar for convenient snacking.
1-15oz jar or can of chickpeas, rinsed
1 small red onion, finely chopped
2-3 tomatoes, chopped
handful of cilantro, chopped
3 tablespoons olive oil
2 tablespoons white wine vinegar
juice of 1 lime
1 fresh jalapeño, seeded & finely chopped
salt & pepper to taste
1. Combine all ingredients in a large mixing bowl and give it a good toss.
2. Season with salt & pepper and serve with tortilla chips.
It seems like every brunch place in LA and NYC has a version of these on the menu, and why not—they’re almost always irresistible. Here is our easy, gluten-free version topped with honeyed crème fraîche whipped cream and blueberries. Make the batter the night before so it’s ready whenever...