This chickpea salad is an excellent vegetarian appetizer or entree. Chickpeas are a fantastic source of water-soluble fiber – a gut-balancing prebiotic.
2 cups organic, canned chickpeas (choose a BPA-free can)
1 pint organic cherry or grape tomatoes, halved
4 green onions, chopped
Juice of 1 lemon
1/4 cup olive oil
1 1/2 cups small pitted black olives
1/4 cup chopped cilantro (use any fresh herbs, such as, basil, oregano, parsley – use flavors you love!)
1/4 tsp fresh ground black pepper
1/4 tsp sea salt or himalayan pink salt
Chopped parsley for garnish
1. Combine all ingredients, except the parsley, in a medium bowl. Chill until ready to serve.
2. Garnish with the chopped parsley before serving.
Other chopped veggies may be added to the salad, such as carrots, cucumbers, peppers, or red onion.