You know how some people love peas, but not pea soup? Or hummus but not chickpeas? It’s funny because I love both peas and pea soup! And, I love a hummus, but not a fan eating just chickpeas by themselves! So weird.
However, once I add them to a salad or combine them with other ingredients, I find they add a nice texture and creaminess to the dish and I wonder how I live without them! I also “sprout” dry chickpeas and then pulse them in a food processor to get a rice-like texture for certain raw dishes I make. This recipe is one of my favorite go-to recipe for a healthy dose of protein, fiber, fresh veggies and healthy fats. It uses canned chickpeas and kidney beans for best results. It is also very versatile and the ingredients can be changed to your liking, depending on the season or your tastes. The dressing here is very simple as well, but again, can be modified to suit your taste buds! Enjoy!
- 1 can Chickpeas, drained & rinsed
- 1 can Red Kidney Beans, drained & rinsed
- 1 Cucumber, deseeded & chopped
- 1/4 – 1/2 Onion, diced small, or to taste
- 3-4 tomatoes, diced
- 1/2 Bunch Fresh Parsely, chopped small
- Juice of 1 large lemon (zested rind is also nice!)
- 4-5 Tblsp EV Olive or Grapeseed Oil
- Salt & Pepper, to taste
Add first six ingredients to a large bowl and stir to combine and distribute evenly. Add the lemon juice, oil and salt & pepper and stir to coat evenly.
Add avocado or feta cheese for creaminess, or add diced green peppers, celery, jicama or apples to add more crunch. Whatever your heart desires!
This healthy, simple veggie salad is good to make a few hours ahead so the dressing and veggie flavors can combine. Double the recipe for a pot luck or cookout.
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