This mediterranean chickpea salad is a fantastic option if you want to try something new, delicious and that can provide you with great nutrition in a light yet satisfying meal.
Hi everyone and hello August! This is such a special month for me because I celebrate my birthday and another anniversary with my soul mate. I am not one to get wrapped up with the whole aging thing and I have to say I never felt this great my whole life! It’s nice to wake up and feel alive, joyful and energetic and I think this has absolutely everything to do with my lifestyle choices and the many changes I made in the past few years so that I can feel exactly the way I do right now.
August is also a plentiful month where all my garden beds are full of veggies, berries and herbs. By now all the plants have started to produce fruits, so every time I go there I get to pick something. With that said, I am doing a lot of cooking where I can use my fresh ingredients.
(Hey, follow us on Instagram for daily garden posts!)
For about 6 months now I can’t stop obsessing over chickpeas (also known as, garbanzo beans). They are very nutricious and valued for their fiber content. Vegetarians loved them too because they are a good source of protein, plus they taste wonderful. For this recipe I picked some fresh tomatoes, scallions, mint and pickling cucumber from my garden. The chickpeas I like to buy raw because I can cook it really quickly in a pressure cooker without added sodium or other unecessary ingredients.
My diet guidelines is simple. I cook from fresh earthly ingredients as much as possible and use few ingredients. Because I do believe that all earth foods are beneficial to our health, I try to eat a wide variety of it each and every day and in different ways (juicing is a great way to drink your veggies!). A tasty salad like this is absolutely filled with wonderful nutrition that will help your body feel strong and fight diseases. Like to eat a lot? lots of good foods is better then little processed food. If you know me personally, you know I eat plenty of food in a day… but it’s all good food.
My mediterranean chickpea salad is a great recipe for all year round but I think it tastes even better when you can use fresh seasonal ingredients. It’s a great side dish to a barbecue so don’t be shy to bring this salad to your next gathering.
- 2 cups chickpeas (rinsed and drained if it's canned)
- 1 cup cherry tomatoes (cut up in quarters)
- 1 cup cucumbers (cut up in small cubes)
- ¼ cup scallions
- ½ cup feta cheese
- 4-5 mint leaves
- ½ lemon
- himalaya (or kosher) salt & pepper
- 2 tbsp olive oil
- Rinse and drain the chickpeas and set aside
- Mix the tomatoes, cucumbers and scallions in a small bowl
- Squeeze the juice of half lemon on the veggies
- Pour the veggies over the chickpeas
- Sprinkle the salad with feta cheese, mint, himalaya salt and pepper. Mix it lightly.
- Pour the olive oil over salad and serve.
- Keep it refrigerated for up to 4-5 days.
Newgrange Platinum Salad Plate
This pattern is named for the intriguing scroll design of anceint Celtic time pieces, and like its inspiration, this pattern features an artistically etched platinum design on white bone china.