• Danielle Wollmann, RHN

Chickpea Cucumber Salad

This DELICIOUS salad is a staple for me when lunchtime needs to be quick and I don't have any meals prepped or any leftovers from the night before.


I usually have the all ingredients on hand and it only takes a couple minutes to whip together. This is such a balanced meal in 1 dish. It includes plant based protein (chickpeas), immune boosting veggies (cucumber and red onion), healthy fats (organic olive oil) and plenty of fibre (important for blood sugar balance, and digestive health).



What's great about this salad, is that it is so versatile. You can add in whatever vegetables you have on hand ( tomatoes or bell peppers would be great) and whatever herbs you have on hand as well ( maybe parsley or basil? You decide!). You can also easily adjust the amount of each ingredient to suit your tastes.


The dressing on this salad includes one of my favourite ingredients- raw Apple Cider Vinegar!


Why is ingredient so special to me? Just check out this list of amazing benefits:

-Helps to regulate blood sugar ( in 1 study, it helps to reduce blood sugar by 33% after eating white bread) (1)

-Helps to improve digestion. ACV helps to increase acidity in the stomach, which is needed to effectively digest foods and can even help reduce heartburn.

-Weight loss: studies show that adding ACV can help with losing weight, even when no other changes were made. (2)


I also find my kids are fond of this salad as well, chickpeas are a very child- friendly legume, they have a great texture and are naturally a little bit on the sweeter side.



RECIPE:

Cucumber Chickpea Salad

servings: 2

prep time: 10 mins


Ingredients:

2 cups of cooked chickpeas or 1 15oz can ( drained and rinsed well)

1 medium cucumber, chopped

1/4 cup red onion, diced

1/4 cup Feta cheese, crumbled

1.5 tbsp organic olive oil

2 tbsp of Raw, unfiltered Apple Cider Vinegar

1 tbsp fresh chopped dill ( 1 tsp of dried)

a sprinkle of sea salt and pepper to taste


optional: tomatoes, bell peppers, basil or parsley.


Instructions:

Combine chopped veggies together in a salad bowl. Top with cheese and dill. Drizzle olive oil and ACV over the salad. Mix well and serve.

( feel free to adjust the amount of each ingredient to suit your tastes.)




Don't miss new recipes! Sign up for my Holistic Health Newsletter- updates on workshops, new recipes and savings on programs and 1:1 coaching programs.

https://www.nourishingrootsnutrition.net (enter you email when prompted).








Sources:

1.) https://www.ncbi.nlm.nih.gov/pubmed/7796781

2.)https://www.ncbi.nlm.nih.gov/pubmed/19661687


85 views

Contact Info:

Danielle Wollmann, RHN

Registered Holistic Nutritionist 

Landmark, MB

Phone: 204-770-3188

email: danielle@nourishingrootsnutrition.net

Nourishing Roots Nutrition

Holistic Nutritional Counselling

  • Facebook Social Icon
  • Pinterest Social Icon
  • Instagram - Black Circle

Tel: 1-204-770-3188