CHICKPEA CUCUMBER & TOMATO SALAD
A simple salad that tastes so delicious. The chickpeas are an awesome way to incorporate prebiotics (aka fiber) into your meals. The tomatoes and cucumbers are super hydrating for warm summer days and nights.
CHICKPEA, TOMATO & CUCUMBER SALAD
Serves 4 to 6
2 (15 oz) cans chickpeas, drained
3 to 4 mini cucumbers (aka Persian or Mediterranean), chopped
5 to 7 campari tomatoes, quartered (or two large tomatoes, chopped)
Juice 1 lemon
2 to 4 tablespoons olive oil
1/4 to 1/3 cup fresh parsley, coarsely chopped
Salt & pepper to taste
Flavor boost: Lisa’s 1973 Hot Honey Lemon or Thai Basil
Optional: To make it heartier, add 1 to 2 cups cooked quinoa or fonio
HOW TO MAKE ITIn a medium bowl, add the chickpeas, tomatoes and cucumbers. Add 2 tablespoons of olive oil, the juice of 1 lemon, and season with salt and pepper. Adjust seasonings to taste, adding more olive oil, lemon, salt or pepper as needed.
Add fresh herbs to taste (really enhances the flavor!), and if you want something heartier, add cooked quinoa and fonio and/or avocado. Lisa’s 1973 is a next level flavor boost.