Is everyone having a wonderful Cinco de Mayo? I hope it’s filled with a Mexican variety of delectable flavors to include salsa, guacamole, tacos and margaritas! Those are 4 of my favorite things on this planet!!! I actually made a salsa for my work pals today in honor of it; I will share the recipe with you guys at a later date. I guess I need to start preparing for all the fun holidays and get the posts up on the actual holiday and not weeks later, eh? Alright, alright, I’ll work on it. I’m a newbie here! In 3 months I will not be able to say that anymore though, as that will be my one year blogiversary! I do plan on having a fun post for that! Maybe something celebratory like booze? Oh, you celebrate with cake? That’s odd…cake shmake. Just kidding, we can have both. Booze and cake. Boozy cake? Stay tuned friends.
Anyways, this recipe today has nothing to do with anything except downright delicious food. I feel like that is enough explanation in itself but let me elaborate. This is a delicious bean salad that, according to my husband, tastes like chicken salad. I am not 100% if he was hit on the noggin when he made that statement but I have made two batches of this stuff and can’t keep it in my fridge as he eats it all. Like, he is eating it two and three times a day….so I get two thumbs up from him. I would also like two thumbs up from you too so go make this recipe and tell me your thoughts. This recipe is really easy and pretty damn cheap to make too. Plus you can eat it plain out of a bowl or load it into a wrap. Ken and I toasted ciabatta buns and added tomato and made sandwiches….and it got really messy. The chickpeas rolled out of my sandwich and onto my couch, floor, etc….Zeus had himself a field day. So sandwich is probably not your smartest option, unless you wanted to mash the chickpeas….which isn’t a bad idea actually….. I digress.
This bean salad is crunchy, sweet, and savory with a comfort food feel. It is healthy but feels like a splurge as it is rich in flavors. Have you noticed that is how a lot of my foods are? They tend to taste naughty but are actually really nice to your body?…gotta love it. So, as I previously stated, go make this recipe. Print it below, get the ingredients, and take 20 minutes out of your day and food prep for the week. I eat this for lunch, dinner, or even portion it into small containers as a mid afternoon snacky snack <–really what I call “snacks”. Every. Time. SNACKY SNACK!
- 1 cup chopped cashews
- 2 cans rinsed and drained chickpeas
- 1 12oz. bag frozen broccoli or 3-4 cups fresh
- ⅓ cup diced yellow onion
- ½ cup diced celery
- 1 cup sliced seedless red grapes
- ¾ cup vegenaise
- 3 tbs red wine vinegar
- 3 tbs agave
- ½ tsp salt
- Juice from 1 small lemon
- Add all "dry" ingredients in a large bowl.
- Add all wet ingredients in a separate bowl and mix until fully combined.
- Pour wet ingredients over "dry' and stir until everything is evenly coated.
- Let sit for at least 1 hour before eating.