It’s Monday again? How did that happen? I hope you had a great weekend!
Salad in the crockpot? Yes, it can be done! I’m all about easy dishes that I can make for lunches throughout the week. Filling dishes, yet dishes that are interesting enough that I will actually want to eat them when lunch rolls around.
This salad is easy to put together, and only gets better as it sits in the fridge throughout the week. Plus, it makes enough that both my husband and myself can eat it during the week. Score!
You could add some feta cheese to this, but I decided to leave it dairy free.
One final note – you don’t have to make this in the crockpot – you could just cook it on the stove, or leave it raw. Because I was cooking the chickpeas in the crockpot, I finished the salad off in the crockpot as well.
Warm Chickpea Salad
Print this recipe!
4 cups cooked chickpeas, or 2 – 15oz cans chickpeas, rinsed and drained OR 2 cups dry chickpeas, soaked and cooked overnight in the crockpot
1/2 medium red onion, diced (about 1/2 cup)
1/4 cup sundried tomatoes, chopped
4 cloves garlic, minced
2 tbsp tarragon vinegar
3 tbsp garlic infused olive oil (or plain olive oil)
1 tsp cumin
1 tbsp fresh oregano, minced
salt/pepper to taste
1 lemon – juiced
First, prepare the chickpeas. I used 2 cups dry chickpeas, and soaked them for 12 hours, then cooked them overnight in the crockpot. Alternatively, you can use 2 cans of already cooked chickpeas. If using canned, rinse and drain them, and place in the crockpot.
Add in the rest of the ingredients, except the lemon. Let the mixture marinate and cook slightly – about 2-4 hours.
Right before serving, juice the lemon and stir into the salad.
This is linked to Fat Tuesday.