Oh lookie there.

More chickpeas for you!

Or garbanzo beans, if you prefer that.

Or even “little bottoms”.

Pretty sure my sister coined that term way back in the day.

They do look like tiny butts, right?

Anyway.

Chickpeas are the definition of healthy, cheap, and delicious, so I try to consume a decent amount of the creamy bean on the regular.

I love beans in general, which I guess makes sense because they can kind of, sort of take the place of meat.

Everyone needs to get their protein some way or another.

I just happen to prefer beans over beef.

This salad right here is packed with fresh veggies, herbs, and spelt (a whole grain!) so you can definitely go back for thirds without feeling too bad about your life decisions.

Spelt is not gluten-free, but you could swap in some brown rice and everything should still turn out A-okay.

And it might seem like I’ve been shoving vegan mayo down your throat, but really the stuff is pretty useful and pretty good!

If you want to, regular mayo would work just fine, but then you can’t call this meal vegan and you’ll also miss out on hippie points, as well as snob points.

Unless you make real deal homemade mayo from scratch!

I think a decent portion of hippies and snobs could vibe with that scene.

(I swear, if rambling were a career I would have my mansion on the lake by this point.)

Like I was mentioning earlier, this salad includes convenient canned chickpeas, crisp cucumber, crunchy carrots, green bell pepper, nutty spelt, sliced scallions, fresh Italian parsley, dried dill and basil, fresh lemon juice, apple cider vinegar, vegan mayo, plus S&P of course!

Enjoy room temp or chilled.

P.S. I know, I know. Spelt takes quite a while to cook, so get your ish together and plan ahead for once.

P.P.S. The original recipe is from PCC, but I’m not about that raw red onion, garlic, and celery life.