Mel's Chickpea Salad

If you've been following along, you already know this one. It's the recipe I make more than anything else, the one people keep asking me for, and honestly, the one I didn't think was that special until everyone lost their minds over it.

It's a chickpea salad. That's it. No cooking, nothing to heat up, nothing that stinks up the teacher's lounge microwave (you know the one). Just chop, shake, and go.

Here's exactly how I make it.

Ingredients:
1 can Goya chickpeas (garbanzo beans), drained and rinsed
½ cup diced each, use whatever vegetables you like:
Carrots
Celery
Cucumber
Broccoli
Peppers (I use green, red, and yellow)
Red onion (¼ cup)
Sea salt, and a lot of it, keep tasting as you go
Juice of one whole lemon
A drop of olive oil, though honestly you don't even need it

Instructions:
Chop everything smaller than the chickpeas. Smaller pieces mean every bite actually has some of everything, and it holds together better once you shake it up.

Toss the chickpeas, chopped vegetables, sea salt, and lemon juice into a Tupperware container with a lid. Add the drop of olive oil if you're using it.

Put the lid on and shake it up right in the container. That's your dressing, mixing, and storage step all in one.

Eat it straight from the container or scoop it onto greens. Either way, so fresh, so good.

This is the lunch I pack when I don't feel like thinking about lunch. No reheating, no smell, no dishes besides the one container. If you make it, let me know what veggies you threw in, half the fun is that it's never exactly the same twice.