(adapted from The Joy of Clean Eating recipe)
1 can (15 oz) no salt added chickpeas (also known as garbanzo beans), drained & rinsed
3/4 c. shelled edamame (frozen works well, simply thaw beforehand)
1/4 c. red bell pepper, finely chopped
1/4 c. green pepper, finely chopped
1/3 c. carrot, finely chopped
1/3 c. organic dried cherries
1/4 c. balsamic vinegar
1/2 t. sea salt
1-2 cloves garlic, minced
1/2 t. cumin
1 t. italian seasoning
1/4 t. rosemary
black pepper to taste
In a small bowl, mix together vinegar, sea salt, garlic, cumin, italian seasoning, rosemary, and black pepper. (I do not use rosemary when i make mine, and it is still yummy). Stir the dressing well and set aside. In a medium bowl mix together chickpeas, edamame, peppers, carrots and cherries. Toss with dressing and stir evenly to coat. Refrigerate salad for 1 hour before serving to let flavors meld. I like to double this recipe, so I have enough to use for a few lunches through the week, and as a side or main dish at dinner.
1 can (15 oz) no salt added chickpeas (also known as garbanzo beans), drained & rinsed
3/4 c. shelled edamame (frozen works well, simply thaw beforehand)
1/4 c. red bell pepper, finely chopped
1/4 c. green pepper, finely chopped
1/3 c. carrot, finely chopped
1/3 c. organic dried cherries
1/4 c. balsamic vinegar
1/2 t. sea salt
1-2 cloves garlic, minced
1/2 t. cumin
1 t. italian seasoning
1/4 t. rosemary
black pepper to taste
In a small bowl, mix together vinegar, sea salt, garlic, cumin, italian seasoning, rosemary, and black pepper. (I do not use rosemary when i make mine, and it is still yummy). Stir the dressing well and set aside. In a medium bowl mix together chickpeas, edamame, peppers, carrots and cherries. Toss with dressing and stir evenly to coat. Refrigerate salad for 1 hour before serving to let flavors meld. I like to double this recipe, so I have enough to use for a few lunches through the week, and as a side or main dish at dinner.
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