We are in the midst of the holiday season and I felt inspired to share this quick, delicious chickpea (garbanzo bean) salad that I like to whip up when I don’t have a lot of time and I want to have something in the fridge to munch on or a refreshing side-dish to take to a holiday party or event.
This is a versatile salad because you can modify it as you see fit. You can add parsley, cilantro for spiciness or the much-loved avocado – oh yeah! Access your imagination for all of the possibilities.
Here is the recipe:
- 2 cans of garbanzo beans
- 2 medium cucumbers
- 1 medium tomato
- 1 lemon or 3 – 4 limes
- 2Tbsp. EVOO (extra virgin olive oil)
- 2Tbsp. Braggs amino acid
- 1/2 cup of cilantro or parsley (optional)
- 1 chopped avocado (optional)
Once you have all of your ingredients, open the cans and rinse the beans. Take off all of the skins that start to peel off the garbanzos ( you don’t want them floating around in the salad). Chop up the cucumber into little cubes, then the tomato.
Put garbanzos, cucumber and tomato into a medium sized mixing bowl, add your EVOO, braggs amino acids, and juice of lemon or limes. Next add option chopped cilantro or parsley.
Mix it all together and chill for one and half to two hours.
Once it’s nice and cold, add your option chopped avocado and mix.
This salad is really simple, refreshing and flavorful. You can see a tutorial on this recipe, by visiting youtube and searching Marcella Castellanos chickpea salad. . Let me know if you liked it , I’ll be interested in hearing from you.
Let me know if you liked this recipe below, I’d love to hear from you.