The “Not Tonight, Martha” Chickpea Salad

This no-fuss salad isn’t just a meal—it’s a manifesto. Serve it when you want something easy, refreshing, and 100% free of guilt. Say no to the stress.

Say yes to simple. Top with a handful of Kalamata olives, a crumble of feta, and serve alongside artisan crackers—because saying “no” shouldn’t mean missing out on something delicious.

Here’s to minimal prep, maximum comfort, and a nod to Dame Martha Salerno—who’s likely somewhere nearby, tossing this salad with a flourish and reminding us that a Mediterranean life is best served fresh, flavorful, and a little bit feisty.

“There’s a part of you that wants to do it all, and a part of you that wants to go lie down.”

— Elaine Stritch

Prep Time

15 minutes

Cook Time

none

Total Time

15 minutes

Serving

4 side servings
(or 2 main servings)

Ingredients

  • 1 can (15 oz) chickpeas, rinsed and drained
  • 1 small cucumber, diced
  • ½ red bell pepper, diced
  • ¼ red onion, finely chopped
  • Handful of cherry tomatoes, halved
  • 2 tbsp olive oil
  • 1 tbsp lemon juice (or red wine vinegar)
  • ½ tsp garlic powder
  • Salt & pepper to taste
  • Crumbled feta or goat cheese (optional, but encouraged)
  • Fresh parsley or mint, chopped (for flair and freshness)

 

Why It Works:

  • No cooking required (not even boiling water).
  • Can be made in 10 minutes flat.
  • Pairs well with crackers, flatbread, or eaten straight from the bowl.
  • It’s protein-packed, fresh, and makes no apologies for being easy.

Preparation

  • Toss all ingredients together in a bowl.
  • Let it sit for 5–10 minutes so the flavors can mingle like old friends.
  • Serve chilled or at room temp, and definitely with a side of “no thanks, I’m prioritizing myself tonight.”

Pair with Tea & Trivia

Tea To-Go: A History of Sipping Without Sitting

The art of saying no to stress? Turns out, people have been mastering it one portable cup at a time. Tea has been the original takeout companion for centuries—nourishing bodies and spirits while on the move.

TANG DYNASTY, CHINA (8TH CENTURY)

The original tea-to-go. Roadside tea stalls known as chálóu lined trade routes, offering weary travelers a hot pour before they continued their journeys. Consider it the Silk Road’s answer to a rest stop latte.

17TH-CENTURY ENGLAND

Londoners were busy, and tea vendors knew it. Steaming pots were ladled into tin mugs on bustling streets, giving birth to the mobile tea cart. (Double points if your pinky stayed up.)

19TH CENTURY JAPAN

Train stations served up tea alongside bento boxes—proof that even during the Industrial Revolution, there was still time to hydrate mindfully.

TODAY

Bubble tea, chai drive-thrus, matcha cafés with apps and loyalty points… Tea has never been more on the go. Whether you take it steeped, shaken, or iced with oat milk—just make it yours.

 

TRIVIA SIP: Did you know Queen Catherine of Braganza popularized tea drinking in England when she married King Charles II in 1662? Her royal habit made tea fashionable, and soon it became the ritual of choice for ladies who lunched—and declined invitations they didn’t fancy.

 

LEMON VERBENA

Light, citrusy, and caffeine-free—it’s the herbal equivalent of a deep exhale.

It complements the bright notes of the Chickpea Salad and echoes the theme of effortless elegance.It also gives off the perfect vibe of “I’ve already said no to three things today, and I feel fabulous.”