Monday, April 21, 2014

Chickpea Salad

super-easy, tastes about how you would expect. Keeps well over the week (pre-portioned in those little 1/2 cup containers)

2 cups cooked chickpeas (garbanzo beans)
1/4 cup organic extra virgin olive oil
2 TB lemon juice
1 TB low-sodium tamari
1/4 cup roasted pecans or walnuts
1 tsp Oriental seasoning (5-spice powder)
4 green onions, thinly sliced
1 cup jicama, coarsely grated
1 cup carrots, coarsely grated
1/4 cup parsley, finely chopped

Combine all ingredients and marinate at least 30 minutes. Refrigerate until ready to serve.


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