Vegan Veggie Chickpea Salad

Every single body has a different set of nutritional needs, and every body functions best on a different set of guidelines! Lately I have been challenging myself to implement more Vegan Recipes into my diet and am learning more and more about proteins in vegetables and how to leverage those!  I do not include soy in my diet, personally, so looking for other proteins sources has been challenging but fun!  Chickpeas are a good one! This salad is delicious and has some good staying power in terms of satisfying me and keeping me filled for a while! And the Fresh Herbs!!!!! I swear I feel immediate benefits of all these fresh herbs daily!

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What you need...

2 cans Chickpeas, drained and rinsed

1 small Zucchini, cut in half lengthwise, then sliced

1/2 half English Cucumber, cut in half lengthwise, then sliced

1 cup Cherry Tomatoes, halved

1/2 Bell Pepper, chopped

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For the Dressing...

The Juice of 2 lemons

1 tbsp. Avocado Oil or Olive Oil

Splash of AVC or Red Wine Vinegar

Small handful each, Basil, Parsley, Oregano (Mint would be good too) Chopped

2 cloves garlic, minced

Dash of Red Pepper Flakes

Whisk together to combine or add to a shaker cup/jar and shake well to combine

 

In a large bowl, toss everything until well combined. Store in an airtight container for up to 2 days

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