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If there’s one thing you should know about me, it’s that I love bean salads. And I mean really, really love bean salads. They’re simple to make, endlessly customizable, filling, and they keep for days in the fridge depending on the ingredients—making them perfect for the busy parent, student, and any other person looking to make their post-work schedule feel less like a second job. That said, because of what I might call a slight bean addiction, it was no surprise that when I tried the chickpea salad at Poppy’s, a cafe in Brooklyn, I immediately knew I had to try to recreate it so that I’d always have it at the ready.
Let’s rewind to a cold Saturday a few weeks ago where I reluctantly made my way to Carroll Gardens, a charming Brooklyn neighborhood, to get my phone screen fixed. The repair guy told me it would take two hours. Since I’m completely reliant on my phone and couldn’t bear the thought of killing that much time away from home without it—or without someone to hang out with—I made a last-ditch call to my boyfriend and pleaded with him to meet me. He agreed, but only after I promised to buy him lunch.
