A few posts back I said I would make a chickpea salad to go with my garlic & herb coconut flour crackers. This salad is fresh, tasty, a little tangy, and has the perfect blend of seasonings! Pair this salad with crackers and chopped cucumbers to bring to a summer pool party and you will be the most popular girl there!
Chickpea Salad
Servings: 6-8
Ingredients:
Salad:
1/2 onion, chopped
1 tomato, chopped
1 large celery stalk, chopped
1/2 tsp. garlic powder
1/2 cup water
1 can garbanzo beans, rinsed and drained
2 green onions, sliced
1 lemon, juiced
1/2 tsp. cumin
1 Tbs. dried parsley
Salt and pepper to taste
Appetizer Pairings:
Appetizer Pairings:
1 cucumber, chopped
Directions:
1. On medium-high heat in a skillet cook onion, tomato, celery, garlic powder, and water until veggies are tender and water has evaporated.
2. In a small bowl mix the garbanzo beans, green onions, lemon juice, cumin, parsley, salt, pepper, and onion mixture until combined.
3. Cover salad and keep in the refrigerator for 30 min. or until ready to serve.
4. Pair salad with chopped cucumber, crackers, or whatever you desire!
Notes:
Recipe source: ahappyharvest
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