- 1 cup dried organic chickpeas
- 4 cups water
- 2 inches kelp
- 1 tsp. real salt
- 5-6 sundried tomatoes
- 1 small red onion, peeled and diced
- 1/4 cup parsley, minced
- 1/3 cup olive oil
- 2 tbsp. organic white wine vinegar
- 1 tbsp. lemon juice
- 1 tbsp. fresh oregano (or 2-3 tsp. dried)
- Sea salt and freshly ground black pepper
- 1/4 pound feta cheese
Soak chickpeas overnight or 8-10 hours. Discard soaking water. Put chickpeas, kelp and 4 cups fresh water into a pot. Bring to a boil, then reduce heat and cover to simmer for one hour and 15 minutes. Add salt and continue cooking 30-45 minutes. Add more water if needed. Drain chickpeas and let cool. Dice sundried tomatoes and combine in a large mixing bowl with chickpeas, red onion and parsley. Whisk olive oil, vinegar, lemon juice, oregano and season with salt and pepper. Toss chickpea salad with dressing. Crumble feta cheese and toss into the salad.
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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