Sunday, August 25, 2013

Spicy Chickpea Salad

This is a recipe my husband and I make often on the weekends and have for lunch. It's quick and easy to put together and very filling.

The recipe doesn't call for tomatoes, but I think that adds some good flavor and color to it.

Spicy Chickpea Salad from: The Sweets Life             
1-2 cloves or 2 teaspoons of minced garlic
1/2 teaspoon salt
1 heaping teaspoon of whole grain mustard
1 teaspoon agave or honey
2 tablespoons of red wine vinegar
1/4 cup olive oil
1/4 to 1/2 teaspoon red pepper flakes
2 cans of chickpeas, rinsed and drained
1/4 cup diced red onion (white or sweet yellow onions work here to)
1 jalapeno, seeded (or not-we like some of the seeds left in) and diced
zest and juice from half of a lemon
1 avocado, diced
1 teaspoon dried parsley-I forget this a lot!
2 cups spinach, chopped
1/2 to 1 cup diced tomatoes or halved grape tomatoes
more salt to taste
1/3 cup salted cashew (optional, but really good)

 In a large bowl-mix the first 7 ingredients together well. You can use a whisk or even just whip it a bit with a fork. Add the rest of the ingredients, except the salt. Mix well and add more salt if necessary. Top with cashews if using.

 Printable Recipe

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