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
