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Each bite of this mint lemonade chickpea salad is like a drop of sunshine for your taste buds. Mint and lemon are no flavor strangers, and although both can be quite bold, they work wonderfully together, especially in this dressing.

Recipe from Ashley Madden from Rise Shine Cook

chickpea salad

By Ashley Madden,

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Ingredients

  • 2 cups cooked chickpeas, or 1 ¼ (15-ounce) cans, drained, rinsed, and cooled to room temperature
  • ¾ cup quartered cherry tomatoes
  • ¼ cup fresh lemon juice (from about 1 large lemon)
  • 2 tablespoons packed, finely chopped fresh mint
  • 2 cloves garlic, minced
  • freshly cracked sea or Himalayan salt
  • freshly cracked black pepper
  • 6 oz. fresh spinach

Instructions

  1. Place the chickpeas and quartered tomatoes in a medium bowl.
  2. Whisk the lemon juice, mint, and garlic in a separate bowl; season with a few grinds of fresh Himalayan salt and pepper to taste.
  3. Add the dressing to the chickpeas and tomatoes and toss.
  4. Place a handful of spinach on each plate. Divide chickpea mixture among plates and serve, garnished with additional mint and lemon slices.
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about the author

Ashley Madden

Ashley is a full time food lover and self professed health nut. She’s also a pharmacist, holistic nutritionist, graduate from the Natural Gourmet Institute and healthy food blogger.  Ashley is adamant that health starts in the kitchen. She specializes in plant based, gluten free and oil free recipes, which you can find on her blog Rise Shine Cook. Her work has been published on Mind Body Green, One Green Planet and Healthline as well as in Vegan Lifestyle Magazine and Thrive Magazine. Ashley works with individual clients, does private and group cooking classes and educates others on the power of a healthy, plant based diet and lifestyle.

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