If you follow me on Instagram, you’ll see we’ve had a pretty hectic week. We moved house, we’re getting ready for a full summer of holiday makers here on the farm, Noah is recovering from a sickness bug, and Henry has chicken pox. It never rains…

Ten years ago a week like this would’ve seen me skipping meals or grabbing easy options; white toast, packaged sandwiches, processed foods. I learned the hard way, through energy slumps, brain fog and lowered immunity that this approach can’t work, and now I have two little ones and an OH who is working 16 hour days I feel a responsibility to nourish and nurture.

This is where meal prepping comes in. Right now, I’m all about making big batches of quick, easy meals, food that will happy sit in the fridge for a couple of days’ meals. This chickpea salad ticks all the boxes, and is on heavy rotation in our home. We enjoy it in salad bowls, with salad leaves, julienned carrot, roasted beetroot, radishes and cucumber, spread on toast, folded into wraps and slathered into baguettes with sauerkraut and sprouted mung beans. We’ve taken it on picnics and to auberge Espagnols; the French equivalent of an American potluck, where everyone brings a dish to share. This makes enough for two meals for the four of us (providing I don’t sneak too many spoonfuls when I’m making it) but the recipe can easily be doubled, or tripled.

Couple of notes: I leave out the sunflower seeds when giving this to Noah, as I’m concerned they’re a choking risk. We tend to not to use processed condiments at home, but make an exception for this. I use a good organic vegan mayonnaise (this), but have also had some success with thinned down tahini.


The Best Chickpea Salad

500g cooked chickpeas (one large tin, drained and rinsed)
3 heaping tbsp vegan mayonnaise
1 tbsp maple syrup
juice of half a lemon
80g cornichons
1 tbsp chopped fresh dill
35g sunflower seeds (optional)

Add the chickpeas to a bowl and roughly crush, using a potato masher or fork. Stir in the vegan mayo, maple syrup and lemon juice and stir. Finely chop the cornichons and stir in with the dill and sunflower seeds, if using. Season with salt and pepper if you like, although I usually don’t as we share this with the children.

What are your favourite sandwich fillings? We make tons of different hummus too, but I’m always on the lookout for new ideas!


Emma xx


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