This fresh, cool chickpea salad is perfect for summer!

*Remember to buy organic and avoid your food allergies when making this recipe! If you do not know what your food allergies are get them tested soon!

Recipe Notes:

Tastes better after a few hours of marinating in the fridge.

INGREDIENTS:

Salad:

  • 2-15.5 oz cans drained & rinsed organic chickpeas (3 cups chickpeas)
  • 2 cups organic cucumbers (diced)
  • 1 cup organic cherry tomatoes cut in half
  • Sea salt to taste

Garlic Vinaigrette Dressing:

  • 1/2 cup water
  • 1/4 cup organic apple cider vinegar
  • 2 tbsp organic maple syrup
  • 1/2 tsp sea salt
  • 1/4 tsp organic black pepper or grains of paradise
  • 1 1/2 tsp organic oregano
  • 2 cloves organic garlic or shallots, peeled and crushed slightly 
  • 1/3 cup organic avocado oil

DIRECTIONS:

To make salad:

  1. Drain and rinse chickpeas
  2. Cut the cucumber into small cubes and cut cherry tomatoes in half.
  3. Put chickpeas, cucumber, and tomatoes into a mixing bowl, drizzle with dressing, sprinkle with salt, and mix.
  4. Refrigerate until ready to eat.  Can keep up to 3 days in the fridge.
To make homemade garlic vinaigrette:
  1. Add the water, vinegar, sugar, salt, pepper, oregano, and garlic cloves to a saucepan and heat until it boils for 1 minute and all the maple sugar is dissolved.

  2. Add the oil and give it a good stir. (The oil and sugar will stay separated.)

  3. Allow it to cool before putting it over your salad. Keep it in the refrigerator for up to 1 week.