Chewy Chickpea Classic

Cooked chickpeas are extremely versatile. Here we offer a chickpea salad that can easily be a
protein-rich snack for the afternoon.

Yield: 4 portions / Prep Time: 15 minutes

Ingredients

• 2 scallions, sliced
• 3 cups chickpeas, cooked
• 1 celery stalk, sliced
• 1 carrot, diced
• ½ cup parsley, chopped
• 4 garlic cloves, minced
• 2 tablespoon olive oil
• 2 tablespoons lemon or lime juice
• ½ tablespoon ground cumin
• Salt
• Black pepper

Procedure

1. Mix the scallions, chickpeas, celery, carrot, chopped parsley and garlic in a large
bowl.
2. In a small bowl, whisk the olive oil, lemon or lime juice, cumin, salt and black
pepper.
3. Pour the dressing over the salad ingredients and toss together until thoroughly
combined.

Options

To save some time, you can use 2 cans of garbanzo beans however, for me the canned beans tend to me more difficult to digest so I prefer to soak the dried beans and cook them myself with the seaweed, which helps with digestion and adds some extra minerals.

You don’t have to sauté the white part of the scallions and garlic but I like it because it softens the texture of both and seems to enhance the flavor of the salad.

This recipe can be found in The Doron Yoga Cookbook, available for download here.

Enjoy your cooking journey and taste the bliss!