Spicy Marinated Chickpeas

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I have been really enjoying this healthful journey I’ve been on in this stage of my life and even at my young age, my health has been compromised too many times to count due to my autoimmune disorder. I am so grateful that food can be the most potent medicine of all when it comes to fighting inflammation. Do I still have bad days….horrible days even? Yes, but those days are further and fewer between now that I make a concerted effort to eat clean and I have more life to enjoy as a result. Did I mention friends I’ve lost 22 pounds in six weeks just by clean eating with minimal cheats, try it for yourself and you will never regret it! This chickpea salad is a delicious side dish packed full of nutrients in every bite with a mildly spicy kick but without being overpowering. The cucumbers and vinaigrette help balance the heat and the vinaigrette adds a bit of sweetness while the seasonings bring life to the dish with their fragrant aroma. The crisp green onions keep it fresh and offer a nice bite and chilled this is sublime! Serve it alongside grilled meats or seafood as a side dish. Taste great atop a bed of warm basmati rice or over a bed of crisp greens it makes a great salad! Enjoy my friends and reap the benefits of good health along with me!

SERVINGS: 3 cups

PREP TIME: 5 MINUTES

TOTAL TIME: 3 Hours

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INGREDIENTS

  • 1 15.5 ounce can chickpeas or garbanzo beans, drained and rinsed
  • 1 large chopped cucumber, about 2 1/2 cups
  • 1 cup green onions, chopped
  • 1 cup Italian Vinaigrette
  • 3 tablespoons hot sauce
  • 3 tablespoons garlic, minced
  • Kosher salt or garlic salt, to taste
  • 1 tablespoon lemon pepper
  • 1/2 tablespoon red pepper flakes
  • 1 tablespoon dried oregano
  • 1/2 tablespoon dried basil
  • (1 tablespoon of my garam masala seasoning recipe OR

1 tablespoon cumin mixed with 1/2 tablespoon ground cinnamon)
DIRECTIONS:

In a large mixing bowl, add your rinsed chickpeas, followed by the chopped cucumbers, green onions and minced garlic. Season with kosher or garlic salt to taste, lemon pepper, garam masala or cumin mixed with cinnamon, pinch of red pepper flakes and dried herbs. Lastly pour in your vinaigrette and hot sauce and mix to thoroughly combine but be gentle so as not to mush the beans. Cover bowl or transfer to a mason jar and refrigerate for a few hours or overnight. Enjoy!

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