Durant Naturopathic Clinic
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SALAD Recipes

Lemon-Olive Oil Chickpea Salad
Lemon-Olive Oil Chickpea Salad
This nutrient-dense salad makes a perfect light lunch when served over salad greens! Pack a small container in your child’s lunchbox along with a slice of Hearty Seed Bread, and a container of organic green grapes for a balanced meal.
  • 6 cups cooked chickpeas
  • 1 medium cucumber, diced
  • 3 carrots, diced
  • ½ cup diced red onion
  • ½ cup chopped parsley
  • 1 to 2 tablespoons chopped fresh oregano
  • ¼ cup extra virgin olive oil
  • 3 to 4 tablespoons freshly squeezed lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon sea salt
  • freshly ground black pepper

Add all ingredients for the salad into a medium-sized mixing bowl and toss together. Taste and add more sea salt and black pepper if necessary. Serve immediately or store in the refrigerator for up to 4 days. Bring to room temperature before serving.

Yield: About 6 servings

Recipe from The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre 


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Durant Naturopathic Clinic
8 Blossomfield Crescent, Cambridge, ON N1S 0A5   
(519) 624-1945

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