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.
Yields 1 Serving Quarter (0.25 Servings) Half (0.5 Servings) Default (1 Serving) Double (2 Servings) Triple (3 Servings) Chickpea Salad
4 cups tinned organic chickpeas, rinsed & drained (or make DIY dried chickpeas from scratch)
1 small red onion, diced
1 red, yellow, green bell pepper (all 3 if you like), diced
4 stalks celery, chopped
Handful fresh baby spinach, coarsely chopped
½ cup kale, deveined, finely chopped
2 tomatoes, diced
3 carrots, chopped
1 avocado, diced
½ cup fresh flat-leaf parsley, coarsely chopped
Italian Vinaigrette
½ cup extra virgin olive oil or coconut oil
½ cup lemon juice
1 plump garlic clove, minced
2 teaspoon dried oregano (fresh if you have it)!
Handful fresh mint, coarsely chopped
Himalayan sea salt and freshly ground black pepper, to taste
Crumbled feta cheese or vegan tofu alternative
A splash of love
1 In a large bowl, combine the chickpeas, red onion, peppers, celery, spinach, kale, tomatoes, carrots, avocado and parsley.
2 In a separate medium sized bowl, whisk the olive oil, lemon juice, garlic, oregano, mint.
3 Gently toss the vinaigrette with the salad. Season with salt and pepper to taste. Sprinkle with Feta. Serve.
{GF}
Ingredients Chickpea Salad
4 cups tinned organic chickpeas, rinsed & drained (or make DIY dried chickpeas from scratch)
1 small red onion, diced
1 red, yellow, green bell pepper (all 3 if you like), diced
4 stalks celery, chopped
Handful fresh baby spinach, coarsely chopped
½ cup kale, deveined, finely chopped
2 tomatoes, diced
3 carrots, chopped
1 avocado, diced
½ cup fresh flat-leaf parsley, coarsely chopped
Italian Vinaigrette
½ cup extra virgin olive oil or coconut oil
½ cup lemon juice
1 plump garlic clove, minced
2 teaspoon dried oregano (fresh if you have it)!
Handful fresh mint, coarsely chopped
Himalayan sea salt and freshly ground black pepper, to taste
Crumbled feta cheese or vegan tofu alternative
A splash of love
Directions 1 In a large bowl, combine the chickpeas, red onion, peppers, celery, spinach, kale, tomatoes, carrots, avocado and parsley.
2 In a separate medium sized bowl, whisk the olive oil, lemon juice, garlic, oregano, mint.
3 Gently toss the vinaigrette with the salad. Season with salt and pepper to taste. Sprinkle with Feta. Serve.
Well-built Taste of Italy Chopped Chickpea Lemon Vinaigrette Salad.
AuthorJackie DeKnockCategoryBody, GOURMET WELLNESS