CHICKPEA SALAD

 

A friend of mine asked me to post my Chickpea Salad recipe.  You can find all kinds of different chickpea salads on the internet in various online magazines and in cooking apps.  I just kind of made this up when we decided to go more plant-based.  Feel free to copy or print out.  The copyright law doesn't apply to my recipes. 

FAITH'S CHICKPEA SALAD

1 can of low sodium garbanzo/chickpea beans, rinsed and drained

1 tomato, cut into chunks OR a cup of cherry tomatoes

1 avocado, chopped into bite-sized pieces

1 seedless mini cucumber, halved and chopped 

1/4 c. red or sweet onion, thinly sliced

1/2 cup of low sodium black beans, rinsed and drained

(optional....we like it for extra protein)

1 boiled egg,  chopped 

(if a pure vegan isn't eating with you!)

Lemon vinaigrette or honey mustard dressing 

• Place chickpeas into large serving bowl and lightly toss with a sprinkling of sea salt
• Add in all of the other ingredients and toss with lemon vinaigrette or honey mustard dressing.

Serve with cheddar biscuits or garlic bread!  

TIPS:  You can really make this with any fresh vegetables that you have on hand.  Sometimes I toss in a chopped green or red pepper.  Sometimes I shred a carrot.  Sometimes I do all of those with the above recipe.

Sometimes I add chunks of watermelon and blueberries as a side dish.  Or any kind of fruit to make a fruit salad on the side. 

Remember:  eat the rainbow for optimal health!