Hello! Before we get to the recipe, I want to take a moment to wish everyone safety and health. Times are very rough right now with what is going on in our world with COVID-19. This is something that is affecting all of us, and it is a very unfortunate event. I hope you are doing your best to keep your head up as well as keeping yourself and families safe and healthy.
With that being said, I’ve had a lot more time on my hands and like many, I’ve been using cooking as a stress reliever. In a way, cooking is my meditation. I jump into the kitchen, grab some ingredients, get in my zone, and begin to work some magic.
Since Spring has approached, I figured it would be nice to post a delicious and refreshing, yet filling, spring meal. I also wanted to keep in mind that many of us are on a budget right now, and I wanted to keep the ingredients simple. Feel free to add or take away anything that you cannot find in the store, or that you just prefer not to eat. However, it is quite tasty just the way it is, so I encourage you to try the recipe as is.
- One 15 oz can of chickpeas (drained & rinsed)
- 1 large carrot (peeled & sliced thinly)
- 1 cucumber (diced)
- 1/2 red bell pepper (diced)
- 1/2 red onions (diced)
- 3 garlic cloves (mined)
- 1/2 cup chopped cilantro
- Juice from 1 whole lemon
- 1/4 cup olive oil
- 1 tbsp red wine vinegar
- 1 tsp monk fruit (you may substitute cane sugar)
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp paprika
- chopped green onion (optional)
- Toss the chickpeas, carrot, cucumber, red pepper, red onion, garlic cloves, cilantro, olive oil, lemon juice, and red wine vinegar into a large bowl.
- Pour all of the remaining ingredients (the seasonings) into the bowl with the chickpeas and vegetables, mix very well until everything is full coated with dressing and seasonings.
- Chill for about 1 to 2 hours, top with green onions, and serve cold.
Note: A few of my favorite ways to enjoy this meal is to eat it over a bowl of quinoa with some avocado, hummus, and lettuce. Serve it in a lettuce or tortilla wrap with some hummus or vegan mayo. Use it as a topping on some avocado toast for a refreshing breakfast or lunch. Or, simply eat as is!