Today I will share with you one of my favorite salads. It’s fresh and delicious and fantastic dinner or light lunch. This salad is very easy to make and its perfect for a picnic since it can be made a few hours ahead. I pack this salad in kids’ lunch boxes and they love it. The best lunch box that I use is this one. Perfect for adults too.

Chickpeas are such a great staple to have in your diet. They have a high source of protein, fiber, and iron. I always use dried chickpeas, which I buy in bulk at Whole Foods Market. I love buying grains and seeds in bulk. They are all organic and that way you can save some money instead of buying pre-packaged food.

~ How to cook chickpeas ~

Before cooking you’ll have to soak chickpeas overnight, 9-12 hours. Make sure to cover them with several inches of filtered water because they will double their size.

Drain the beans and cook them in 1 part chickpeas 4 parts water. Bring to a boil and reduce to a simmer for around 1 hour. Add salt if desired. Make sure not to overcook them and keep an eye on the water level and add additional water as needed.

I always make a large batch of cooked chickpeas and freeze them in zip lock bags for future use.

If you’re using chickpeas from the can make sure to rinse and dry them before adding them to the salad.

Soaking chickpeas

Ready for a freezer

Cooked chickpeas

Best parmesan cheese

Red Peppers will add refreshing and crunchy texture to the salad. They have a high source of Vitamin C, A, B6, and Magnesium.

I rarely eat Parmesan cheese, but when I do then it’s usually Parmesan cheese made from raw milk. Lemon juice and Parmesan cheese are key to this recipe and gives it a fresh and savory flavor.

Make sure you use a high-quality extra virgin olive oil. If you want to be sure you are getting the right one I recommend this one. It is my favorite olive oil, great tasting and healthy.

This salad is best the day it is made, but I ate the leftovers the next day and it was still super tasty!

Ingredients:

2 cups of cooked Chickpeas

1 Red Bell Peper, chopped

1 clove of Garlic, pressed

1/2 cup freshly grated Parmesan cheese

1/3 cup fresh Parsley, chopped

2 teaspoons extra virgin Olive oil

1 Lemon, freshly squeezed lemon juice

Directions:

1. Combine all of the ingredients except parmesan cheese in a medium-sized bowl.

2. Add grated parmesan cheese and toss gently.

3. Season with salt and ground pepper to taste.

That’s it! It couldn’t be easier.

Enjoy!

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