Easy Chickpea Salad

Greece is my favourite country I've ever travelled to. I love the way we saw families hold each other close and take care of each other, how simple and slow life is, how warm the sun shines and how delicious and fresh the food tastes.

My favourite place in Greece is a tiny island called Naxos. We chatted with many local people on the island, all of whom were so proud of the organic produce that they grew and the simple, fresh meals made from it.

Meals do not have to be complicated. In fact, the fewer ingredients used, the easier it is on the digestive system. This simple and delicious salad is inspired by some of the foods we ate in Greece. It will keep fresh in the fridge for up to three days. 

yield: 4 servings

1 can low-sodium chickpeas, well rinsed (or two cups cooked, chilled)
3 cups mixed greens
1/4 cup chopped cucumber
10 chopped grape tomatoes
2 Tbsp hemp hearts
1/4 cup shaved almonds
1/4 cup Everyday Tahini Sauce
1 tsp Dijon mustard
1 tsp high quality olive oil

Method

Combine the chickpeas, mixed greens, chopped cucumber, grape tomatoes, hemp hearts and shaved almonds in a large salad bowl. In a small separate bowl, blend the Everyday Tahini sauce, the mustard and the olive oil together. Toss the salad in the dressing and enjoy!