Wednesday, May 28, 2014

Chickpea Salad with Balsamic / Dijon Vinaigrette


Love this salad, especially with the vinaigrette. All the tastes blend well and with the chickpeas in it, for me it makes a whole meal. Sometimes I might add a little ground flaxseed or nutritional yeast to it but it does not really need it.

Salad Ingredients

13 ¾ oz can of chickpeas (garbanzo beans), drained and rinsed. (or use dry beans and prep according to package directions).
½ cup chopped onion
1 cup diced celery stalks
1 cup diced carrots
½ cup fresh parsley, minced
1/2 cup fresh cilantro, minced (optional, original recipe did not call for it but I use it)
1 cup seeded and diced cucumber
1 tablespoon chopped fresh ginger (optional, original recipe did not call for it but I like it)

Combine all ingredients and toss with vinaigrette. Cover, and chill for 1 hour before serving

Vinaigrette Ingredients

1 garlic clove, minced
4 tablespoons olive oil
2 tablespoons flaxseed oil (or add in a little more olive oil or other oil)
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 tablespoon melted coconut oil
2 tablespoon Dijon mustard
2 tablespoons honey
Ground pepper to taste                         
                         Combine all ingredients and blend well (I use a protein shaker cup to mix it)

1 comment:

  1. Will print it out and try it for another one of our meatless meals that your dad spaced out on doing!

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