Chickpeas get a lot of love in our house. Then again, what is there not to love? This Mediterranean powerhouse is full of fibre, protein and a long list of vitamins and minerals. Chickpeas (also known as garbanzo beans) have shown to help control blood sugar, maintain good bone and heart health, improve digestion and even help with weight loss.
That’s a long list of credentials for a little bean. As an added bonus, 2016 happens to be the ‘Year of the Pulse’, not that we need an excuse to eat more beans and lentils.
I picked up some organic canned chickpeas at Nature’s Fare along with the rest of these simple ingredients (their olive oil selection is amazing!). I used two cans of the chickpeas (398ml, also known as Garbanzo beans). The staff at Nature’s Fare is super knowledgeable and the products are already ‘curated’ to make sure that they are as healthy, ethical and environmentally friendly as possible.
This salad can be made in advance, making it perfect for entertaining or taking along for a picnic. Incredibly simple and packed with Mediterranean flavors, it will quickly become a favorite!
- 3 c. canned chickpeas, drained and rinsed
- 1 c. roughly chopped parsley (curly or flat leaf)
- ¾ c. feta cheese, crumbled
- ¼ c. extra virgin olive oil
- 2 Tbsp. fresh lemon juice
- 2 cloves garlic, crushed
- 1 tsp. honey
- sea salt to taste
Combine all ingredients together, season with the salt to taste and set aside. This salad can be made a few hours in advance.