Veggie-Heavy Aldi Chickpea Salad

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!