chickpea & peppadew salad
with strawberry-habanero dressing


I removed beans out of my weekly routine for a few months after reading that the paleo diet suggests avoiding legumes.  I wanted to run through a little test of my own on my self and recently I decided to re-introduce them into my routine in moderation.  I really like a few key recipes made with beans (frijoles molidos, hummus, and chickpea socca come to mind) and it didn’t seem like something I wanted to do away with completely. 

I made a decision a while ago to only use dried beans, and I find that I eat them less often because of that decision.  Mostly because I very easily forget to soak them.  Soaking them also takes up precious counter space in my tiny kitchen, and so I have to have a well-thought out plan for my beans with enough time to cook them.  I also like to soak all of my beans for a little longer, like a day or two, to make them more digestible (just remember to flush the water twice a day!). 

I love to make the following recipes when I’m cooking chickpeas, usually for hummus.  I like to grab some out of the pot once their soft, mix it up, and serve it warm.  It makes a great, filling lunch.  You may be questioning the combination of flavors in this recipe, but they all blend together in an interesting way to make a vibrant and creamy warm salad!  I used Yellowbird Habanero Sauce in my dressing – but it can get spicy, so spice to taste! If you can’t do spice then omit it! Sub in a little orange juice or add extra apple cider vinegar.  The strawberry is pretty great on its own.  

chickpea & peppadew salad
w/ strawberry-habanero dressing
free of: grains (gluten), dairy, eggs, soy, meat, nuts, seeds, yeast safe for: vegetarians, vegans, gluten-free, celiac

serves one for lunch or two for a small snack
  1. 1 ¼ cup cooked chickpeas
  2. 4-6 peppadews, roughly chopped
  3. handful of greens you have lying around, cooked or raw

  4. dressing

  5. 1 tablespoon peppadew liquid
  6. 1 teaspoon apple cider vinegar
  7. 1 teaspoon olive oil
  8. 2 teaspoons strawberry jam
  9. dash or four of yellowbird habanero sauce (to taste)
  1. In a small bowl, mix together all of the ingredients for the dressing until the jam is fully combined.
  2. In a medium-sized stainless steel bowl, combine the dressing with the chickpeas, chopped peppadews, and greens. Serve immediately.
  1. If you have any leftover roasted veggies, chop them up and toss them in!
the Celiac Chronicles