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I feel like chickpeas (otherwise known as garbanzo beans) are the most underrated bean of all the beans. You can go anywhere and find black beans and pinto beans, but I think as a collective, we forget about chickpeas way too much.
In our house we love chickpeas; my son and I are big fans of avocado chickpea toast and chickpea tacos!
A cold garbanzo bean salad is the perfect way to kick off the summer grilling season. This one is loaded with fresh veggies and coated in a homemade tangy lime vinaigrette. The best part is that it only takes a few minutes to throw together!
All of the ingredients in this recipe are naturally gluten free; no searching for specific products makes this salad recipe so easy:
Wildly Organic Olive Oil is my top olive oil choice – and believe me, I use a LOT of olive oil in my cooking. Besides being organic, it is cold-pressed within 24 hours, so it’s the freshest, best tasting olive oil you can get your hands on!
Salt and pepper are the big seasonings in this recipe, so you want to use quality choices. Wildly Organic Pink Himalayan Sea Salt is my favorite choice because it has great flavor and contains tons of trace nutrients and minerals!
Wildly Organic Ground Pepper is much more flavorful than the pepper you get in your grocery store and adds a delicious zing to this salad (and any recipe)
You can use feta or goat cheese in this recipe. Feta will add a definite tang, while goat cheese is a more mild flavor. My toddler prefers goat cheese so that’s often what I use. Whichever you use, I recommend adding it right before serving for the best taste and texture.
Chill the salad until you’re ready to serve it, and consume within 1-2 days for the best taste and texture.