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Well-built Taste of Italy Chopped Chickpea Lemon Vinaigrette Salad.

Yields1 ServingPrep Time30 mins

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.

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.

Nutrition Facts

0 servings

Serving size

Serves 4-6