Description
A salad that’s satisfying and amazing-tasting! Hearty, healthy, and perfect for meal prep, these marinated chickpea pots are full of the most delicious flavors.
Ingredients
For the Salad:
- 4 organic pastured eggs
- 1 pint cherry or grape tomatoes
- 1 lemon
- 1 avocado (or substitute prepared and packaged guacamole in place of the avocado and lemon)
- 2 ounces baby arugula
- Sea salt and ground black pepper
For the Marinated Chickpeas:
- 3 Tablespoons extra virgin olive oil
- 3 Tablespoons white wine vinegar
- 1 teaspoon agave
- 2 teaspoons fresh chives, chopped
- 15 ounces garbanzo beans (chickpeas), drained and rinsed
- Sea salt and ground black pepper
Instructions
To Prepare the Hard Boiled Eggs:
- Fill a mixing bowl with ice water, and set it beside the stove top.
- Place the eggs in a sauce pan and fill with water until the eggs are fully covered, with about one inch of water above the eggs.
- Cover and bring water to a boil.
- When water begins to boil, set a timer for about 8 minutes.
- After the eggs have boiled for 8 minutes, immediately transfer them to the large bowl of ice water.
- Allow them to cool while you prepare all of the other ingredients for the chickpea pots. The ice water helps to keep the egg whites from sticking/clinging tightly to the shell, making the shells much easier to peel.
- When cool, tap one egg on the side of the bowl, all along the center of the egg, as though you’re breaking the shell all along the “equator” of the egg. Carefully pull the shell off of the egg. At first, small pieces will break off, but then the complete half shell should come off. Repeat until all shells are removed.
- Slice the eggs and season with salt and pepper.
To Prepare the Marinated Chickpeas:
- Add the olive oil, vinegar, agave, and chives to a mixing bowl. Whisk until well combined.
- Add the chickpeas, and stir until all of the beans are well coated in dressing. Season thoroughly with salt and pepper. Set aside.
To Prepare the Marinated Chickpea Salad (To Serve Immediately):
- Slice the tomatoes in half and season with salt and pepper.
- Remove the skin from the avocado, remove the pit using a large spoon, and dice the avocado.
- Squeeze the juice from the lemon and pour it over the avocado to add flavor and to keep the avocado from turning brown.
- Arrange arugula on serving plates.
- Add tomatoes, avocado, and egg. Spoon chickpeas – with marinade – over the top of each salad (the marinade is also the dressing for the salad). Serve.
To Prepare the Salad Pots (To Store For Later):
- Slice the tomatoes in half and season with salt and pepper.
- Prepare the chickpea pots by scooping some of the chickpeas (including the marinade, which is the dressing for the salad) into the bottom of a small jar.
- Next layer on tomatoes, then egg, then top with arugula.
- Cover jars and store in the fridge. Before serving, turn the jar upside down over a large plate, so that the arugula ends up on the bottom and the marinated chickpeas on top.
- Add a scoop of prepared guacamole immediately before serving.
Notes
All of the ingredients in this marinated chickpea salad will hold up well for a few days – when stored in airtight containers in the fridge – except for avocados. Even after adding lemon juice, avocados (with skin removed) will turn brown within about 24 hours. If you don’t plan to eat the salad within 24 hours, I recommend buying a package of prepared guacamole. Add a dollop to your salad immediately before serving.
Keywords: healthy, chickpeas, garbanzo beans, marinated chickpea, avocado, egg, salad, jar, pot