Fresh
home grown organic vegetable are good for salads and provide a great nutrition
value. It serves as a great appetizer. Chickpea salad will keep you full for ling hours and is very satisfying.
I love it and good for office lunch.
Ingredients:
2
cups chickpeas soaked overnight and boiled (use
canned for quick recipe)
or
2
cans (15 ounce) organic garbanzo beans (rinsed and drained)
1
medium size green bell pepper, chopped
2
red mini sweet peppers, chopped
2
yellow mini sweet peppers, chopped
2
orange mini sweet peppers, chopped
1
small cucumber, chopped
1
medium size carrot, chopped
1
tomato nice and firm (don’t use overripe), chopped
2
sticks of celery, chopped
Few
kale leaves (remove stems), chopped
1/4
cup of purple cabbage, chopped
1/4
cup of regular cabbage, chopped
1/4
cup of moong sprouts (optional)
1/2 cup boiled potatoes, chopped (optional)
1/2 cup boiled potatoes, chopped (optional)
3
tablespoons avocado oil or olive oil
1/2
teaspoon freshly ground pepper powder
1/2
teaspoon garlic powder
1/2
lime freshly squeezed
Salt
to taste
Preparation:
Combine
all salad ingredients in a big bowl and mix.
Add
avocado oil, pepper powder, garlic powder, lime juice, and salt.
Toss
it well until all ingredients are uniformly blended. If you need more salt or
pepper add according to your taste. I like spicy so I use red chilli powder for
that extra kick.
Garnish
with cilantro, basil leaves and slices of lime.
Enjoy!!
