Savor the Flavor

Mediterranean Chickpea Salad with Red Bell Peppers and Feta Cheese Ingredients:

1 (15 oz.) can chickpeas, rinsed and drained 1 red bell pepper seeded, de-ribbed, and diced 1 medium cucumber, diced 1/2 medium red onion, finely chopped 3 tbsps. olive oil

Juice of 1 freshly squeezed lemon 1/3 cup fresh parsley, chopped 1/2 tsp. salt 1/4 tsp. black pepper, freshly ground 1 cup crumbled feta cheese

Instructions: In a large bowl, combine the chickpeas, bell pepper, cucumber, and red onions, and toss to mix. Add the olive oil, lemon juice, parsley, salt and pepper and toss to combine well. Sprinkle the feta cheese over the top and serve immediately or cover and refrigerate for up to 2 days.

Anonymous Contribution

Brussels Sprouts and Chickpea Salad with Dried Cranberrie s Ingredients: 1/4 cup onion, thinly sliced 1 tbsp. coconut oil

4 cups Brussel sprouts, very thinly sliced 1 cup canned chickpeas, rinsed and drained 1/4 cup dried cranberries 1/2 cup Lemon Vinaigrette (previous page)

Instructions: In a skillet over medium0high heat, heat the coconut oil. Add the onion and cook, stirring until the onion is softened, about 5 minutes. Transfer the onion into a small bowl. In the same skillet, add the brussels sprouts. Cook, stirring, for about 2minutes, until the sprouts turn bright green and become fragrant. In a large bowl, toss together the sprouts, onion, chickpeas, and cranberries. Add the Lemon Vinaigrette and toss to coat. Serve immediately.

Anonymous Contribution

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