I love the soluble fiber chickpeas pack, great for feeding good gut bacteria and preventing the growth of good gut bugs (prebiotics)! This is one of my fave summer salads, but it can be made year-round. Grab some chips!
TIPS & TRICKS
1. Don’t use canned chickpeas if not tolerated. I recommend soaking dried chickpeas overnight, then cooking them in the instant pot with one sheet of kombu to improve tolerance.
2. If using canned chickpeas, buy BPA-free cans to prevent endocrine disruption.
Chopped Chickpea Salad
1-16 oz can rinsed chickpeas
1/2 small red onion, chopped (soak in cold water for 15 minutes to remove sharp flavor)
Cherry tomatoes, halved
Cilantro or parsley, chopped
1/2 red, yellow, and orange bell peppers (chopped)
Dressing: 2 tbsp extra virgin olive oil, 2 tbsp red wine vinegar (sub lemon/lime juice if not tolerated)
3/4 tsp sea salt
2-2 1/2 tsp dried oregano
Optional: chili flakes
Add all ingredients to a medium bowl, and mix. Serve with your favorite chips!