Usually on the weekend we have more elaborate or labour intensive dinners, because we have more time and the leftovers are perfect for Monday’s lunches. Since dinner is so involved though, lunch for us tends to be quick, easy, and a lighter vegetarian fare.  I always make sure I have chick peas at home since they are a good source of fibre and protein and are so versatile. Also, they taste great! Whenever I cook with them my toddler always wants a handful to munch on.

Canned ones are the easiest; already cooked just need a good rinse. If you have time though, the dried ones are a better bang for your buck and all they need is a good 12 hour soak in cold water, then about 1 1/2 hr on the stove to cook and soften (follow the package).

Here is a simple chick pea salad that will satisfy your hunger but keep you feeling light so that your belly will welcome that hearty dinner later.

prep: 10 min   serves: 4

what you need:

• 2 cups cooked chick peas
• 1 yellow pepper
• 1 large carrot
• 1 green onion
• 1/2 cup cubed or crumbled feta

dressing: *in our house, we tend to like our dressing more on the tangy vinegary side – if you find it too strong try adding a bit more honey or oil, just 1/2 tsp at a time.

• 2 tbsp balsamic vinegar
• 2 tsp raw honey
• 2 tbsp extra virgin olive oil
• 2 tsp dijon mustard
• 1 tsp red wine vinegar
• juice of half a lemon
• salt & pepper

what to do:

1. Mix dressing ingredients together very well. I like using a mason jar to shake up my homemade dressings.
2. Wash veggies thoroughly, peel carrot, then dice everything up into about the same size as the chick peas.  Toss together with dressing and add the crumbled or diced feta.  If you can, let stand for about 15 min before eating so that the salad takes on the flavour of the dressing (it’s even better the next day). Enjoy!