Mirepoix Chickpea Salad

Mirepoix Chickpea Salad

Mirepoix Chickpea Salad

This salad is perfect for dinners when you want something cool, crunchy, nourishing and easy for left overs. Ingredients are simple, based on the french cooking technique mirepoix-onion, carrot and celery.-the foundational flavors for many dishes. This recipe uses red onion for a little fresh sweetness and kale for summer green. I like to cook my chickpeas with kombu and lots of kosher salt when I have time and when I need a quicker meal prep, I use canned organic chickpeas for this salad. I like to make sure this sits for at least one hour before eating so the acid really permeates. Pre wash your kale and use half the bunch for this salad and save the rest for meals later in the week. Herbs give this salad an extra aromatic delish, dried or fresh are both perfect choices. I add a dash of coconut yogurt on the side and toasted baguette with olive oil to scoop up the salad when serving. Keep in the fridge for up to 5 days for left over magic. Enjoy!

Ingredients:

• 1 cup chopped celery ( 3-4 stalks)

• 1/2 red onion finely chopped

• 1 cup chopped carrot (2-3 carrots)

• 1 cups rinsed and finely chopped dinosaur kale

• 1 clove of garlic minced (finely chopped)

• 1/2 cup finely chopped parsley

• 1/2 cup cucumber peeled and chopped in small pieces

• 1 1/2 cup chickpeas

• 1 tbsp lemon juice

• 2 tbsp red wine vinegar

• 4 tbsp olive oil

• 1 tsp sea salt

• 1 tbsp oregano dried (2 tbsp fresh)

• 1 tbsp nutritional yeast

• 2 tbsp tahini

• 1/4 tsp ground black pepper

Directions:

In a large bowl add chopped veggies and chickpeas. Sprinkle two pinches of salt and mix together well. Next add red wine vinegar, olive oil, lemon juice, and oregano. Mix well, tossing with a spoon. Add salt, ground pepper and nutritional yeast and all of the parsley except 1 tsp. Mix well. Taste to make sure acid/fat and seasoning are all balanced. Add extra pinch of salt and olive oil drizzle if too acidic for you. Drizzle tahini all over top of the salad and give it a three count toss/stir, then let it rest covered in the fridge for 1 hour. Before serving sprinkle remaining fresh parsley over top of the salad to serve with extra ground black pepper.

I love this dish as is, with baguette, added to a meal as a side, on a sandwich or with seasoned rice. Serves many and is always better shared.

Enjoy!

xoxo