SALAD Recipes
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.
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
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