Mediterranean Inspired Chickpea Salad

Betty Brown;  VPK-

INGREDIENTS                            PRINT RECIPE

1.5 cups chick peas, cooked ( 1-15 oz can)

1 red onion, minced

½ cup diced celery

½ cup diced cucumbers

½ pint of cherry tomatoes, halved

2 cups fresh parsley, roughly chopped

1/4 cup fresh basil, minced

4 cups of romaine lettuce, roughly chopped                                  



3 Tablespoons olive oil

½ cup freshly squeezed lemon juice

1-3 teaspoons  real maple syrup

½ teaspoon ground coriander

1/2 teaspoon onion powder

Himalayan salt and black pepper to taste



  1. Mix all the salad ingredients except the romaine lettuce in a large bowl,

and set aside.

  1. Miss dressing ingredients in a smaller bowl. Add extra salt and black pepper to


  1. Add dressing into the large bowl and gently mix all the ingredients. Add salt

and black pepper to taste.

  1. When ready to serve, add the romaine lettuce and mix completely.
  2. Enjoy the salad with a slice of pitta bread.