This has been my go-to weekday lunch. It’s crunchy and light but filling and it does well when made ahead.
CHICKPEA + RADISH SALAD
1 (15-oz) can chickpeas (garbanzos), drained & rinsed
5 radishes, chopped
2 stalks celery, chopped
1/4 onion, diced
1/4 c chopped parsley
Dress with a splash of olive oil, rice vinegar and Bragg liquid aminos (or soy sauce).
It makes 2 good-size servings. I like to put it alongside some cottage cheese or a green salad for lunch.