Name: Mint Lemonade Chickpea Salad
Total time: 10 min
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

Ready In: 10 minutes
Makes 4 servings
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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

By Ashley Madden, B.Sc.(Pharm), ACPR, CHNC, Aug 8, 2017

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

Place the chickpeas and quartered tomatoes in a medium bowl.
Whisk the lemon juice, mint, and garlic in a separate bowl; season with a few grinds of fresh Himalayan salt and pepper to taste.
Add the dressing to the chickpeas and tomatoes and toss.
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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ASHA ALEXANDER2 years ago

I tried this recipe…it’s sooo tasty

Ron2 years ago

Good! Don’t fudge on anything. Lemon is squeezed, spinach is fresh, pepper is ground fresh, salt is sea…etc. my point is once it’s together it’s great.. even freshly chopped garlic….( on the second half I added a bit of veganese and think it’s a slight improvement to the spinach component.

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about the author

Ashley Madden, B.Sc.(Pharm), ACPR, CHNC

Ashley Madden 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. Madden 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. Madden works with individual clients, teaches private and group cooking classes, and educates others about the power of a healthy plant-based diet and lifestyle. Find her on Instagram and Twitter.

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