For the Salad: – 2 14 oz Cans of chickpeas – 1 large Cucumber (peeled and diced) – 1 red Bell pepper (diced) – 2 cups Diced cherry tomatoes – 1/2 cup Diced red onion – 4 oz Crumbled feta cheese – 1/3 cup Chopped fresh mint – Sea salt to taste For the dressing: – 1/2 cup Avocado oil or olive oil – 1/4 cup Red wine vinegar – 1 tbsp Dijon mustard – 2 tsp Italian seasoning – Sea salt and pepper
1. Drain and rinse your chickpeas and place in a large bowl.
2. Toss in cucumber, bell pepper, cherry tomatoes, red onion, feta, and fresh mint.
CHOCOLATE CHERRY GRANOLA BARS
CAULIFLOWER MUSHROOM GRITS
SKILLET TERIYAKI CHICKEN