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.

Renee