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Chickpea and Vegetable salad

This chickpea and vegetable salad combines protein-rich chickpeas with crisp tomatoes, red pepper, and fresh parsley tossed in a bright lemon-olive oil dressing seasoned with turmeric, cumin, and garlic for a nutrient-dense, fiber-rich side or light meal that supports digestion and sustained energy.
Prep Time
10
Minutes
Cook Time
n/a
Minutes
Makes
4
Servings
Serving
1 cup
Size
Calories
~300
Per Serving

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Ingredients

  • 15 ounces garbanzo beans (chickpeas), drained and rinsed (BPA free can and organic)
  • 1 medium red onion, diced
  • 8 ounces of organic grape tomatoes, chopped in half
  • 1 organic red pepper, chopped into 1 inch pieces
  • 4 ounces of chopped, organic flat leaf parsley
  • 1/2 teaspoon sea slat
  • 1/2 teaspoon organic ground cumin
  • 1/2 teaspoon of organic ground turmeric (powdered is fine)
  • 2 cloves organic garlic, minced
  • 4 tablespoons of good quality organic olive oil
  • 2 tablespoons fresh lemon juice, organic
  • 2 teaspoons coconut vinegar
  • Cracked black pepper, to taste

Chickpeas are a great way to add protein to your diet and are an excellent source of healthy fat and complex carbohydrates.

If you are following my Alkaline Diet, this is an easy recipe that can be used as a side dish or a meal. If you have difficulty digesting legumes, try taking a digestive enzyme to help break down the beans a little easier.

Directions

In a large bowl, add chickpeas, onion, tomatoes, and red pepper. Toss.

Next, in a small bowl add oil, vinegar, lemon juice, salt, pepper, cumin, turmeric, garlic, and whisk vigorously for 1 minute.

Pour mixture over chickpeas and toss to coat evenly. Lastly, sprinkle parsley over everything and mix.

Serve in small bowls.

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