Chickpea & coriander salad
800g (4 cups) chickpeas
100g (½ medium-sized) red bell pepper, chopped
100g (½ medium-sized) yellow bell pepper, chopped
100g (½ medium-sized) green bell pepper, chopped
80g feta cheese (optional), crumbled
5ml (1 tsp) balsamic vinegar
40ml (2 tbsp) extra virgin olive oil OR coconut oil
Himalayan pink salt
100g (½ cup) halved cherry tomatoes
Medium bunch coriander, roughly chopped
100ml (1/2 cup) homemade pesto dressing
Boil the chickpeas for 30 minutes. Drain and refrigerate to cool. (Alternatively, use canned chickpeas.)
When cooled, mix with bell pepper, chopped coriander, feta cheese, balsamic vinegar, extra virgin olive oil or coconut oil, pink Himalayan salt and pepper.
Serve in a medium bowl with a garnish of cherry tomatoes, a sprinkling of coriander, and pesto dressing.
Enjoy your meal!