Herbed Chickpea Salad
Ingredients
Salad
- 4 cups cooked chickpeas
- 1 medium long english cucumber chopped into 1 cm cubes
- 4 medium tomato diced
- 1 bunch green onion chopped
- 1/2 cup slice black olives
- 1 cup fresh mint reserve additional sprigs for garnish
- 3 tbsp ground corriander
- 1 large head romaine lettuce
Dressing
- 1/4 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 1 1/2 tbsp minced garlic
- 1/8 tsp Stevia
- salt & pepper to taste
Instructions
Initial Prep
- In a small bowl, prepare dressing. Whisk together and set aside.
- Chop tomatoes, cucumber, and green onion and place in a medium sized bowl.
- Add chickpeas, olives, stevia and herbs to bowl. Toss with Dressing.
- Place in fridge to allow mixture to marinate for at least one hour or overnight.
When Ready to Serve
- Wash and chop romaine lettuce into bite size pieces and add to salad mixture.
- Divide evenly into 24 small bowls.
- Garnish with mint sprig before serving.
Notes
*This recipe also works well with other types of legumes (though the macros will be quite different, so adjustments will be needed) - some of my favourite swaps for chickpeas are small navy beans, Romano beans, and pinto beans. Other varieties will also generally work well - I encourage you to experiment!
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