Quick and Easy Chickpea Salad

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Salad Dressing Ingredients:

  • 3 Tablespoons raw apple cider vinegar or white balsamic vinegar 

  • ¼ cup cold-pressed olive oil

  • 2 Tablespoon raw honey or maple syrup

  • Juice and zest of 1 lemon

  • 1 teaspoon Dijon mustard

Method:

Add all the ingredients to a high speed blender and blend on high speed until the dressing is emulsified. Set aside.

Salad Ingredients:

  • 2 Tablespoons avocado oil 

  • 1 sweet onion, finally diced

  • 2 garlic cloves, peeled and chopped

  • 1 large red pepper, de-seeded, finely diced

  • 2 cans organic chickpeas, drained and rinsed

  • Pink Himalayan salt and freshly ground black pepper to taste 

  • ¼ cup cranberries or pomegranate arils

  • 1 handful baby spinach, or spring greens sliced

  • 1/2 cup parsley, finely chopped

  • 1/2 cup cilantro, finely chopped

Method:

Over medium heat, gently heat the avocado oil in a pan.

Then add the onion and garlic and sauté for about five minutes stirring often. 

Add the rinsed chickpeas to the onion mixture and season with salt and pepper. 

Remove from heat and pour a little salad dressing over the warm chickpeas and set aside. 

Let it cool slightly then add the red pepper, greens, parsley and cilantro  and cranberries or pomegranate arils.

Add the rest of the salad dressing, mix well and serve. Stores well in the fridge.

*1 cup of diced, oven roasted butternut squash is also delicious in this salad

Lere Robinson