WARM CHICKPEA SALAD

The base of this salad is layered veggies for crunch, creaminess, texture and flavor. I’ve made a few variations of this salad and it’s always hearty, filling, and delicious. Added bonus it’s vegan - I’m not but the salad is 😉

WARM CHICKPEA SALAD

PREP TIME: 25 mins

COOK TIME: 15 mins

SERVING SIZE: 4 servings

YOU’LL NEED:

• 1 Can of Chickpeas

• 2 Bunches of Rainbow Chard (or any leafy green)

• 1-2 Lemons

• 2 Orange Peppers

• 1 Fennel Bulb

• 1/4 cup of Chicken Stock or Broth

• 1/2 Tsp Dried Cumin

• 1/2 Tsp Dried Coriander

• Extra Virgin olive Oil

• Diamond Crystal Kosher Salt

• Black Pepper

HOW TO MAKE IT:

Dice and slice the veggies into a little larger than bite-sized pieces.

Heat up Extra Virgin Olive Oil in a deep pan.

First Sautee the Fennel, with salt and pepper once it’s taken on a bit of color and becomes soft add the peppers.

Sautee the fennel and peppers until the peppers are also starting to soften, then add a can of clean rinsed chickpeas.

Add a little more salt, cumin and corriander, sautee the veggies and chickpeas for a few more minutes. Make sure to move everything around the pan.

Squeeze in the juice of one whole lemon. Cook until the chickpeas will start to give and smoosh under your wooden spoon.

Now it’s time to add the Swiss Chard. Add all of it, toss it around in the pan. Add your 1/4 cup of chicken stock and cook down until the Swiss Chard is tender.

Serve in a bowl with a drizzle of my Lemon Tahini Dressing on top.

Lemon Tahini Dressing Recipe here