Hello, dear friends : ) With spring in full swing, it’s time for amazingly delicious fresh green salads! We are so happy with all the lovely green treasures that season offers to us. This Colorful chickpea salad with spring greens, celery, cucumbers, red peppers and cherry tomatoes has been one of our favorites lately. It’s refreshing and nutritious, perfect for lunch and dinner. The kids just love it!
Let’s see what we need for this healthy and incredibly yummy vegan spring chickpea salad : )
Ingredients for Colorful chickpea salad with spring greens:
1 cup soaked, rinsed and well-cooked chickpeas (or canned chickpeas)
4 cups lettuce, shredded
1 cup arugula
1/2 cup of chopped celery
1 cucumber, diced
1 red pepper, sliced
1 cup cherry tomatoes, halved or quartered
2 tbsp. sesame oil
freshly squeezed lemon juice form 1 lemon
pinch of Himalayan salt
Instructions for Colorful chickpea salad with spring greens:
1. Soak the chickpeas for 12 hours. Discard soak water and rinse them with fresh cool water. Place the chickpeas in a saucepan, bring water to a boil and cook on a low heat for about 45-50 minutes. When the chickpeas are cooked, drain the water and leave them cool to room temperature.
2. Make the salad in a large bowl: combine together lettuce, arugula, celery, cucumbers, red peppers, cherry tomatoes and chickpeas.
3. In a small jar mix sesame oil, freshly squeezed lemon juice and Himalayan salt. Give it a shake and drizzle over the salad.
4. Serve immediately and enjoy this spring gorgeousness with your family : )
I hope you will fall in LOVE with this easy, healthy and refreshing chickpea salad! Let’s celebrate Spring with beautiful and delicious fresh green salads : )
Photo credit: Tofobo Family