Every now and then, my job decides to rally together and do the Engine 2 28 day challenge. It’s the food equivalent of gathering with your coworkers to run a half marathon. The no oil, no meat, no dairy type diet seems restrictive but some people swear by it. I look at trying a new diet as a culinary challenge. It’s a chance to step outside of your comfort zone and try something new. And you might hate it. Or you might love it.
If the only thing I get out of this challenge is this chickpea salad, then all those weeks were worth it. I generally shy away from tuna salad or chicken salad despite my love for them because of not spectacular mayo is for you (and mostly for my waistline). Hummus as the glue that holds everything together had never ever occurred to me! The best part is that you can use whatever hummus you like to add extra flavor. (For the challenge I picked an oil-free engine 2 cilantro jalapeño hummus).
This salad is just chopped crunchy vegetables, chickpeas, and a little seasoning. It makes a bright, delicious salad that I personally love to eat on whole wheat toast with sprouts and a smear of harissa or a bit of sriracha.
Makes 4 servings
1 15-ounce can chickpeas, rinsed and drained
1/2 cup celery, diced small
1/2 cup carrot, diced small
1/2 cup hummus
1/4 cup cilantro, chopped
1 large scallion, thinly sliced
2 tablespoons lemon juice
Salt and pepper, to taste
Mash the chickpeas with a potato masher or a fork until they are mostly mashed, leaving some whole or in parts. Add the remaining ingredients and stir until well combined. Store any remaining chickpea salad in the fridge for up to a week, though I doubt it will last that long.