Serves 2-3
This delicious spring and summer salad combines garbanzo beans, aromatic herbs, crunchy bell peppers, and refreshing cucumber in a tangy lemon-cumin dressing. Enjoy as a flavorful main meal or a nutritious side dish to brighten up your day.
Ingredients (organic/biodynamic)
- 2 c. cooked chickpeas (soak dried garbanzo beans overnight, boil until tender, and cool to room temperature)
- ½ c. diced red bell pepper
- ½ c. diced cucumber
- ½ c. freshly chopped herbs (e.g., cilantro, mint, dill)
- Juice of 1-2 lemons (adjust to taste)
- 1 tsp. ground cumin
- Pinch of Celtic Sea Salt®
- Pinch of freshly ground peppercorns
Instructions:
- In a large mixing bowl, combine the cooked chickpeas, diced vegetables, and herbs.
- Add juice of one lemon and mix until combined. Add additional lemon juice as needed to taste. Add ground cumin.
- Gently toss all the ingredients together until the chickpeas and vegetables are evenly coated with the herbs and seasonings.
- Cover the bowl with plastic wrap or transfer the salad to an airtight container and chill in the refrigerator for at least 30 minutes so flavors can meld.
- Before serving, give the salad a final toss. Optionally, garnish with additional fresh herbs.
- Season with salt and freshly ground pepper (using a pepper mill) to taste just before serving.
- Enjoy!
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Author: PIH Team
PERQUE nutraceuticals are distinctive from the inside out. Each product represents a rethinking for how nutrients interact with the body and the impact they can have on the body’s ability to overcome the obstacles to repair and then stimulate natural healing responses.