Chickpea Salad

Good evening everyone,

Our son is leaving for Vancouver for two weeks tomorrow for a couple of tennis tournaments.  It’s the first time he will travel on his own and his first extended stay away from family, though we are blessed with close friends who will keep an eye on him for us.

The airlines now charge for meals on domestic flights and they are not good meals, especially not for an Amritdhari diet.  Nearly stale sandwiches, chips, salted cashews and that’s if they even have them on board – otherwise your option is candy… terrible.

So I’m making him a few small dishes to take with him to eat on the plane.  Chickpea salad, which he enjoys and won’t be full of liquid (a no, no on flights), a few wraps, some dried fruit and nuts, that will keep him fed until he lands, settles and makes his first trip to a grocery store on his own… eeek

This chickpea salad is pretty simple, very healthy, and really tasty and will keep well while he travels.

In this case, I’ll put the lemon juice and olive oil in a separate container that he can put in his plastic baggy for security.  He can then just add it to his salad when he’s ready to eat it.

Chickpea Salad

2 cups cooked chickpeas, rinsed and drained
1/4 cup cilantro, finely chopped
1 small onion, finely chopped
1/2 red pepper, finely chopped
1/2 English cucumber, finely chopped
1 – 2 cloves garlic, minced
3 tablespoons lemon juice
2 tablespoons olive oil
Pinch of red chili powder
Salt, to taste

Combine all ingredients in a bowl and mix well.  Easy peasy!

This will last for up to a week in the refrigerator.

Until next time,
Peace and love,


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