Chickpea Salad and Lime Dressing

Vegetarian salad with a bright, lime flavor.

1 can (15 ounces) or 1 ½ cups cooked chickpeas, rinsed and drained
1 carrot, cut into matchsticks
1 stalk celery, chopped
½ cup diced green pepper
3 scallions, chopped
¼ cup cilantro or parsley, chopped


1 teaspoon cumin seeds
¼ cup fresh-squeezed limejuice
3 tablespoons extra virgin olive oil
½ teaspoon sea salt
¼ teaspoon chile powder
Freshly ground pepper to taste

Place the cumin in a small skillet and toast over high heat for 2 minutes or just until the seeds are aromatic. Remove from heat. Whisk the limejuice and oil. Stir in the cumin, salt, chile and pepper. Set aside.

In a large bowl combine the chickpeas, carrot, celery, green pepper, scallions and cilantro or parsley. Add the lime dressing and toss to coat. Serves 2 to 3.

May you be well nourished,

Rebecca Wood

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