Description
This low lectin spring chickpea salad with fresh herbs and Mediterranean flavors is the perfect accompaniment to your summer meals, picnics, and garden parties.
Ingredients
FOR THE GARLIC DRESSING
- 3 spring garlic (the very young ones, if they are bigger use less), chopped
- 4 tablespoons extra virgin olive oil
- 1/4 cup hemp milk (you can use other compliant milk but not coconut, too much flavor)
- 1 teaspoon apple cider vinegar (or more, to taste)
- salt and pepper to taste
FOR THE SALAD
- 2 cups pressure-cooked chickpeas (you can also use canned)
- 1 big parsley bunch, finely chopped
- 3 spring onions, finely sliced
- 1 spring garlic, finely sliced (skip if you can’t find)
- about 20 leaves of fresh mint, chopped
- 1 tablespoon garlic sauce (or more to taste, if you like the garlicky taste)
- 4 tablespoons extra virgin olive oil
- zest of one organic lemon
- 1 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon pepper
- a squeeze of fresh lemon juice, to taste
Instructions
- TO PRESSURE COOK THE CHICKPEAS (the time it’s not included in the cooking time): Soak them overnight changing water several times. Change the water and pressure cook (you can add some carrot and onion to the pot for more flavor, but it’s not necessary) for 23 minutes. Let the pressure release naturally, discard the water and the veggies, let the chickpeas cool and store them in a glass container in the fridge (or freeze for later use). You can also use canned chickpeas, like an organic, BPA-free brand that soak and pressure cook their beans, such as Eden or Jovial (rinse before using).
- TO MAKE THE GARLIC DRESSING: In a high-power blender mix all the ingredients until smooth. Store in a jar in the fridge for a few days and use on meats, salads, or veggies.
- TO MAKE THE SALAD: Add all the ingredients to a bowl and mix well.
Notes
If you can’t find spring or green garlic, you can use about 5 garlic cloves to make the sauce.
