Well-built Taste of Italy Chopped Chickpea Lemon Vinaigrette Salad.
By Jackie DeKnock Body, GOURMET WELLNESS Be Strong
June 18, 2020
Pulses such as chickpeas, kidney beans, broad beans and lentils are said to contribute to healthy bones and teeth, can reduce cholesterol and prevent heart disease.
- Prep: 30 mins
-
30 mins
30 mins
- Yields: Serves 4-6
Ingredients
Chickpea Salad
4 cups tinned organic chickpeas, rinsed & drained (or make DIY dried chickpeas from scratch)
1 red, yellow, green bell pepper (all 3 if you like), diced
Handful fresh baby spinach, coarsely chopped
½ cup kale, deveined, finely chopped
½ cup fresh flat-leaf parsley, coarsely chopped
Italian Vinaigrette
½ cup extra virgin olive oil or coconut oil
2 teaspoon dried oregano (fresh if you have it)!
Handful fresh mint, coarsely chopped
Himalayan sea salt and freshly ground black pepper, to taste
Method
In a large bowl, combine the chickpeas, red onion, peppers, celery, spinach, kale, tomatoes, carrots, avocado and parsley.
In a separate medium sized bowl, whisk the olive oil, lemon juice, garlic, oregano, mint.
Gently toss the vinaigrette with the salad. Season with salt and pepper to taste. Sprinkle with Feta. Serve.
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