- 1 cup chick peas (garbanzos), soaked 8-10 hours
- 3 inches kelp or kombu
- 3 cups of water
- 1 cucumber, peeled and deseeded, diced
- 1 tbsp. capers
- 1/2 small red onion, diced
- 2 tbsp. fresh dill or 1/2 tbsp. dried dill
- 2-3 tbsp. olive oil
- Juice and zest of 1 lemon
- Sea salt
- Black pepper
Discard beans soaking water and bring beans, 3 cups fresh water and kombu to a boil. Reduce heat, cover and simmer 1 hour and 15 minutes. Add 1 tsp. sea salt and continue cooking for and additional 30-45 minutes or until chickpeas are soft. Strain chickpeas and let cool. Mix cooked chickpeas with cucumber, onion and capers. Combine olive oil, lemon juice and zest, dill, and sea salt and pepper to taste. Toss salad with dressing.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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