We are finally starting to get some consistently beautiful weather here in BC. I wanted tonight’s dinner to be fresh and light. Something that I could enjoy on the deck as I wind down my day.
Is anyone else obsessed with chickpeas? 🙂 Packed with fibre and protein they keep me full and I recently learned they are also high in iron (especially important for us women) and manganese (1 cup = 84.5% RDA). Their nutritional profile combined with their low cost and versatility make them a staple in my diet.
This recipe gets better the longer it sits. If possible, make in the morning and have marinating until dinner. This is perfect food to pack on a hike, to a picnic, or to the beach (no mayo!). I hope you love it.
– chickpeas! (I cheated and used cans. In the picture I used 1 can each of organic chickpeas and kidney beans)
– 1 cucumber– diced into bite sized pieces
– 3 large tomatoes– diced
– 1 small bunch (I love it so much I use a big bunch) of cilantro– minced, stems and leaves
– 1/2 a red onion
– 1/2 bunch of radishes – sliced (optional)
– 1/2-1 lemon-juiced
– salt (to taste)
–drizzle of avocado oil or extra virgin olive oil
Mix all ingredients in a large bowl. Taste. If necessary, adjust the amount of lemon juice to give it a nice tang. It should be slightly salty. The salt flavour mellows as it sits, pickling the vegetables. If possible, let stand for a few hours or overnight. Goes great with a side of rice.
*Vegans– eat as is (super delicious), top it with some sliced avocado and use some organic blue corn tortilla chips to scoop it up *Vegetarians– pimp it with some feta cheese *Carnivores– add some cooked prawns to the top.