LEMON-OLIVE OIL CHICKPEA SALAD

INGREDIENTS:

6 cups cooked chickpeas

1 medium cucumber, diced

3 carrots, diced

1/2 cup diced red onion

1/2 cup chopped fresh parsley

1 to 2 tablespoons chopped fresh oregano

1/4 cup extra-virgin olive oil

1 teaspoon finely grated lemon zest

8 drops Lemon Vitality

3 to 4 tablespoons freshly squeezed lemon juice

1 teaspoon sea salt

freshly ground black pepper

 

Place all ingredients for the salad into a medium bowl and toss to combine.  Taste and add more sea salt and pepper if necessary.  Serve immediately, or store in the refrigerator for up to 4 days.  Bring to room temperature before serving.

 

Yield:  about 6 servings.

 

This recipe was modified from the Whole Life Nutrition Cookbook