Chickpea Garden Salad

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A Cool crisp salad that is perfect for the upcoming summer months…
and with a healthy source of protein ;)
INGREDIENTS
Chickpeas - 2 cups
1 medium cucumber, chopped
1 bell pepper, chopped
¼ cup of green olives
1 romaine lettuce chopped
1 cup mixed power greens(Baby chard, Kale and spinach)
1 carrot grated
1 tomato chopped
1 tbsp. freshly chopped coriander
½ tsp - coriander powder
½ tsp - red chili powder
Himalayan salt


LEMON METHI VINAIGRETTE
¼ cup extra-virgin olive oil
1 tsp apple cider vinegar(optional)
1 tbsp. lemon juice
1/4 tsp dried crushed methi leaves
Himalayan salt
1/2 tsp black pepper
1/2 tsp dried garlic powder
Optional ingredients (as required)
Sliced Almonds
Chopped walnuts
Pumpkin seeds
Sunflower seeds
Hemp seeds
Dried cranberries
Croutons


Method
Soak the dried chickpea in water overnight, cook the soaked chickpea until soft.
Strain the chickpea and remove water if present.
To this chickpea add Himalayan salt,
Chilli powder and coriander powder mix well and keep aside.

Take all the chopped vegetables in a bowl.

FOR THE LEMON METHI VINAIGRETTE
Take a cup and add all the ingredients specified in the
LEMON METHI VINAIGRETTE section and mix well.
Then pour this mixture into the chopped vegetables.



Now add the prepared chickpea and toss well.


Add all that specified in the optional ingredients before
serving the salad as needed.
ENJOY!
Note:
Make sure not to overcook the chickpea as it will become mushy.
I Got the power greens from Costco.
You can serve this at room temperature or chilled.



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