Prep: 15 min
Yield: 6 servings
INGREDIENTS:
1 15.5 oz can, Chick peas,
drained and rinsed or seasoned with olive oil
Chopped everything up small
1/2 cup red pepper
1 small red or sweet onion
1 med cucumber
(Add 1 Apple for more sweet crunch)
(I added a bowl of chopped spinach)
1Tsp balsamic vinegars
1/2 Tsp Tumeric
1 clove garlic, minced or grated then grinded into a paste with salt
1 tbsp cilantro or parsley
¾ Fresh squeezed lemon juice
3 tsp olive oil, (I used one since I cooked my beans in olive oil
already)
1/4 tsp of garlic powder, oregano, or seasoned to your taste
Sea Salt, Pepper (can added sesame ginger for flavoring)
This makes enough to fit in a large salad bowl (76 oz Tupperware)
DIRECTIONS:
In a large to medium bowl combine fresh ingredients (chick peas with onions, chopped apples, peppers,
cilantro, celery, garlic, red pepper flakes and rosemary).
Dress salad with vinegar and oil, salt and pepper.
AMAZING BENEFITS OF EATING RIGHT:
A good chickpea salad, that is low-fat and high in protein!
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