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VEGGIE CHICKPEA SALAD

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by

fromscratchtosoul@gmail.com
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Loaded Veggie Chickpea Salad

A great refreshing summer salad
Print Recipe
Prep Time 10 minutes
Course Salad
Servings 2

Equipment

  • 1 mixing bowl
  • 1 small jar
  • 1 handheld frother This is optional to help mix the dressing well

Ingredients
  

Salad Base

  • 1 can chickpeas rinsed & drained
  • 1/2 cup diced cucumber
  • 1/4 cup pepper red, yellow or orange work well
  • 1/4 cup tomatos optional
  • tbsp hemp hearts optional
  • Sliced Almonds optional

Dressing

  • 1/2 squeezed lemon
  • 2 tbsp olive oil OR avocado oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic salt
  • 3 tbsp nutritional yeast
  • fresh thyme or chives optional

Instructions
 

  • Rinse and drain chickpeas in a colander and place into mixing bowl
    1 can chickpeas
  • Dice cucumber, pepper, tomato and add to mixing bowl
    1/2 cup diced cucumber, 1/4 cup tomatos, 1/4 cup pepper

Dressing

  • In a separate tall jar or bowl squeeze lemon into jar
    1/2 squeezed lemon
  • add oil of choice to lemon
    2 tbsp olive oil
  • add spices and nutritional yeast to lemon and oil
    1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic salt , 3 tbsp nutritional yeast, fresh thyme or chives
  • with a frother, froth salad dressing until all combined very well. Content should be bubbly, all nutritional yeast should be well combined
  • add dressing to the salad base, stir and enjoy!

Notes

Fridge storage: place in sealed container for 2-3 days. 
Add your choice of veggies or additional nuts, hemp hearts, seeds to make the salad more personal on your nutritional needs. 

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