So I needed to find a recipe more geared toward lunches that didn’t need to be heated up (because my hubs doesn’t have an accessible microwave when he’s at work).

So low and behold, chickpea salad!

What you’ll need…

•2 cans of organic garbanzo beans (drained and rinsed)

•Two stalks of organic celery (chopped)

•A handful of dill chopped (because I’m not good at measuring when I cook lol)

•Two small organic kosher dill pickles

•Kalamata olives chopped (your desired amount)

•Yellow mustard to taste (I didn’t measure, but if I had to guesstimate about 4tbsps?…just start small then taste and add what you prefer)

•black pepper to taste (around a tsp)

•paprika to taste (also around a tsp)

•1/2-1 tsp of turmeric

(If you prefer some spice, you can also add a dash of cayenne)

Directions…

Ugh uh….Mix all together : )

It’s da bomb diggity!!