You all have seen me pack this for my work lunches lots of times! I used Margin Making Mom's original recipe, but I've tweaked it a little bit, mainly to make it more veggie-heavy.

This is no criticism of Margin Making Mom's version; hers is quite faithful to the Aldi original! But I am always trying to get more veggies in, which is why I changed it a little.

It's a pretty flexible recipe; you can basically add whatever raw veggies you have on hand, and it's fine.

However, do not give in to the temptation to leave the dried cranberries out. I did that once, and the resulting salad was definitely missing a little something.

The original called for a lot more edamame than I use; I have no beef with edamame, but it is kinda tedious to shell it (Aldi only sells the kind in the pod), so I use less.

Making this is super simple. First, mix the dressing ingredients in a big bowl.

Drain and rinse your chickpeas and add them to the bowl.

Slice up about four cups of veggies, and add them to the bowl, along with the edamame and the dried cranberries.

Toss it all together and refrigerate for a few hours before serving.

And that's all there is to it. Happy salad-making!

Aldi Chickpea Salad

Name: Aldi Chickpea Salad
Prep time: 10 min
Total time: 10 min
Cuisine: American
Ingredients: 6 tablespoon olive oil; 6 tablespoon red wine vinegar; 1 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 teaspoon ground cumin; 2 tablespoon Italian seasoning; 15-oz can of chickpeas, rinsed and drained well; 1/2 cup shelled edamame; 4 cups sliced veggies (cucumbers, carrots, peppers, tomatoes, etc.); 1/2 cup dried cranberries

Prep Time: 10 minutes

Total Time: 10 minutes

A more veggie-forward version of the chickpea salad Aldi sells

Ingredients

Dressing

6 tablespoon olive oil
6 tablespoon red wine vinegar
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground cumin
2 tablespoon Italian seasoning

Salad

15-oz can of chickpeas, rinsed and drained well
½ cup shelled edamame
4 cups sliced veggies (cucumbers, carrots, peppers, tomatoes, etc.)
½ cup dried cranberries

Instructions

Whisk dressing ingredients together in a large bowl.
Add salad ingredients; toss to mix well.
Store in refrigerator for several hours before serving.

Notes

When I pack this for work lunches, I usually include some grilled chicken or sauteed shrimp, for a little more protein.

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 144Total Fat 8gSaturated Fat 1gUnsaturated Fat 7gSodium 120mgCarbohydrates 17gFiber 5gSugar 10gProtein 3g

Veggie-Heavy Aldi Chickpea Salad