Chickpea Mediterranean Salad
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Print Recipe Servings 2 servings
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Ingredients
- 1⅓ cup (200 g) chickpeas cooked
- ½ cup (80 g) canned sweet corn rinsed and drained
- 1 (180 g) cucumber diced
- 1 large (340 g) tomato diced
- ½ cup (50 g) olives chopped
- 3 green onions thinly sliced, about ⅓ cup
- 2 tbsp fresh dill chopped
- ½ lemon juiced or 2 tbsp fresh lemon juice
- 2 tbsp ground flax seed
- ½ tsp Himalayan salt
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Instructions
- Start by dicing the cucumber and tomato. Chop the olives in circles, and also chop the green onions and dill.
- Then, add all salad ingredients to a large bowl. Season with freshly squeezed lemon juice, ground flax seeds, and salt.
- Toss to combine. Enjoy!
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Notes
- You can use canned chickpeas or you can cook chickpeas from dry. If you use canned, drain and rinse them. If you use dry, you will need about ⅔ cup (120 g) dry chickpeas for this recipe. Soak them overnight. Put them in a pot, cover with water and bring to a boil. Cook for about 40 minutes or until soft.
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