May you make this for yourself even if you’re cooking for one.
May you savor every bite and give gratitude for the nourishment that it brings to your body.
May you pack it for lunch the next day and skip the cafeteria.
Here’s to spending more time in your kitchen and less time giving your order to someone.
Eat happy, be healthy.
Lemony Vegan Chickpea Salad
- 2 cups cooked chickpeas (390g)
- 3 large chard leaves, chopped
- 1/2 cup cherry tomatoes, quartered (85g)
- 1/2 cup raisins (80g)
- 1/2 cup raw walnuts, chopped (50g)
- 2 Tbsp fresh lemon (30ml)
- 1/4 tsp. sea salt (1.5g)
Place chickpeas, chard, tomatoes, raisins, walnuts, fresh lemon juice and sea salt in a large bowl and gently mix until everything is combined.
If you make this in advance, hold off on adding the walnuts until you’re ready to eat it. This will prevent the walnuts from becoming soft.
Cooking your own chickpeas will always be tastier (and more healthy) than using canned.
To find out more about Molly and the work she’s doing, check out her website, boldvegan.com.