Chickpea Lemon Spinach Salad
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Ingredients
| 3 cups | cooked chickpeas or | | 2 cans (15 oz. each) | chickpeas, rinsed and drained | | 1 cup | finely chopped parsley or | | baby spinach leaves | | 1/4 cup | extra-virgin olive oil | | 1/4 cup | freshly squeezed lemon juice (about 2 lemons) | | 1/2 to 1 tsp. | sea salt | | 1/2 tsp. | freshly ground black pepper |
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Instructions
Put the chickpeas into a large mixing bowl. Add the parsley or spinach, oil, lemon juice, salt, and pepper, and stir well with a wooden spoon to combine. Allow the flavors to marry by marinating in the refrigerator for at least an hour. Remove from the refrigerator and stir well before serving. Serve cold or at room temperature.
Author's Comments
Reprinted from:
The Great American Detox Diet: 8 Weeks to Weight Loss and Well-Being by Alex Jamieson. (June 2005; $23.95US/$35.95CAN; 1-59486-231-1) Copyright © Alexandra Jamieson. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com.
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