Organic Chickpea Salad
2 cups of chickpeas, rinsed and drained
1 small red bell pepper, finely chopped
3 stocks of celery, sliced
1 clove garlic, minced
1/4 cup of fresh basil, finely chopped
1 cup of organic dried cranberries
Sea salt and freshly ground black pepper
1 tablespoons organic extra-virgin olive oil
2 tablespoons rice wine vinegar
3 tablespoons organic extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon kosher salt
In a small cast-iron pan add 1 tablespoon of organic extra-virgin olive and warm on medium heat.
Sauté peppers, celery, garlic until soft.
Combine sautéd veggie mixture with chickpeas, dried cranberries, salt and pepper.
In a separate bowl combine dressing ingredients, whisk.
Dress salad and enjoy.