Chickpea Salad 🥗
2 tablespoons heat stable oil (refined olive or coconut, ghee, avocado, etc.)
1 3/4 cup chickpeas, rinsed and drained
1/4 teaspoon salt
1 teaspoon cumin
2 teaspoons garlic powder
2 teaspoons onion powder
To add to the chickpeas
1 red pepper, chopped
1 bunch green onions, sliced
zest of one lemon (optional, omit if you are not a big fan of lemon)
1 tablespoon fresh chopped parsley
2 tablespoons tahini
2 tablespoons lemon juice
1/4-1/3 cup high quality olive oil
Greens of choice
Heat the oil for the chickpeas in a large skillet over medium heat. Let heat for a few minutes to get hot. Add the chickpeas and seasonings. Let cook for 7-10 minutes while stirring frequently until the outsides start to get crispy and take on a bit of color.
Add the red peppers, green onions, parsley, and lemon zest. Add more salt to taste. Remove from heat.
To make the dressing mix together the tahini and lemon juice. Whisk while drizzling in the olive oil (I usually don’t measure and just drizzle in from the bottle).
Serve the chickpea mix and dressing over greens of your choice.