CHICKPEA LEMON SPINACH SALAD
3 cups cooked or 2 15-ounce cans chickpeas, rinsed and drained
1 cup finely chopped parsley or baby spinach leaves
1/4 cup extra-virgin olive oil
1/4 cup freshly squeezed lemon juice (about 2 lemons)
1/2-1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Put the chickpeas into a large mixing bowl.
Add the parsley or spinach, oil, lemon juice, salt, and pepper, and stir well with a wooden spoon to combine.
Allow the flavors to marry by marinating in the refrigerator for at least an hour.
Remove from the refrigerator and stir well before serving. Serve cold or at room temperature.
Yield: 3 Cups
Reprinted from: The Great American Detox Diet: 8 Weeks to Weight Loss and Well-Being by Alex Jamieson. (June 2005; $23.95US/$35.95CAN; 1-59486-231-1) Copyright Â© Alexandra Jamieson. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com.