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Mediterranean Inspired Chickpea Salad

A bright, herby chickpea salad with a lemon dressing, finished with crisp romaine just before serving.

Difficulty: Beginner
Best Season: Summer
Dietary: Dairy Free, Egg Free, Gluten Free, Nut Free, Vegan, Vegetarian
Description

Balances vata, pitta and kapha.

Ingredients
  • 1.5 cups chickpeas (cooked (one 15 oz can))
  • 1 red onion (minced)
  • 1/2 cup diced celery
  • 1/2 cup diced cucumbers
  • 1/2 pint cherry tomatoes (halved)
  • 2 cups fresh parsley (roughly chopped)
  • 1/4 cup fresh basil (minced)
  • 4 cups romaine lettuce (roughly chopped)
    • Dressing
  • 3 tablespoons olive oil
  • 1/2 cup freshly squeezed lemon juice
  • 1-3 teaspoons real maple syrup
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon onion powder
  • Himalayan salt and black pepper (to taste)
Instructions
  1. 1
    Mix all the salad ingredients except the romaine lettuce in a large bowl and set aside.
  2. 2
    Mix the dressing ingredients in a smaller bowl. Add extra salt and black pepper to taste.
  3. 3
    Add the dressing to the large bowl and gently mix all the ingredients. Add salt and black pepper to taste.
  4. 4
    When ready to serve, add the romaine lettuce and mix completely.
  5. 5
    Enjoy the salad with a slice of pita bread.
Read it online: https://www.bwellayurveda.com/recipe/mediterranean-inspired-chickpea-salad/

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