Bright and fresh chickpea salad

Enjoy the vibrant flavors of this chickpea salad with a zesty lemon dressing, crisp veggies, and aromatic herbs. A burst of freshness in every bite!

Ingredients:

• 2 cups cold, cooked chickpeas
• 1 cup cold, cooked rice
• 1 medium carrot
• 1/2 zucchini
• 1/2 tomato
• 1/2 bunch green onion
• 1-2 romaine lettuce leaves
• 1/2 jalapeno, seeds and ribs removed
• 2 cloves garlic
• 3 tablespoons or so minced fresh parsley
• small chunk ginger, skin removed
• 1 tablespoon fresh squeezed lime juice
• 1 teaspoon stone ground or Dijon mustard
• 1/4 cup olive oil

Instructions:

1. Cut the carrot and zucchini into tiny pieces. Finely chop the green onions and tomato and tear the romaine lettuce into small bites. Combine in a bowl with the chickpeas and rice.
2. Coarsely chop the jalapeno, garlic cloves, parsley and ginger, and place in a food processor. Pulse briefly, then add the lime juice, dijon mustard and olive oil. Blend until a thick, smooth dressing is formed.
3. Drizzle the dressing over the veggies and toss well. Allow to rest at room temperature or chill in the fridge for approximately fifteen minutes before serving.

Summary:

• Calories: 1328 kcal
• Fat: 64 g
• Protein: 38 g
• Carbs: 158 g
• Potassium: 1988 mg
• Magnesium: 240 mg