dietcokeandasmoke:

Pearl Phoenix Health added recipe:

CHICKEN AVOCADO CHICKPEA SALAD

Ingredients:

  • Zest and freshly squeezed juice from 1 large lemon (about 2 teaspoons zest and 1/4 cup juice)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon ground cumin, or to taste
  • 1/2 teaspoon salt
  • 1/4 teaspoon sugar
  • Freshly ground black pepper
  • 1 cup cooked chickpeas (if using canned chickpeas, rinse and drain them)
  • 1 cup cooked chopped grill chicken breast
  • 8 ounces small seedless (English) cucumbers, cut into 1/2-inch pieces (2 cups)
  • 8 ounces tomato, peeled and seeded if desired, cut into 1/2-inch dice (1 cup)
  • 1/4 cup finely diced red onion
  • 1/3 cup fresh sprouts alfalfa or sunflower
  • 1/3 cup loosely packed, finely chopped flat-leaf parsley (about 12 stems)
  • Flesh of 1 ripe avocado (9 to 10 ounces), cut into 1/2-inch dice
  • 5 - 6 cups cleaned and dried spring greens or arugula

Directions:

Whisk together the lemon zest and juice, oil, cumin, salt, sugar and pepper in a large bowl.

Add the chickpeas, cucumber, tomato, scallions, parsley and avocado; toss gently to combine. Serve immediately, or cover and refrigerate for up to 8 hours.

Notes

Reblogged from - IMMERSE YOURSELF

Created - 2 years ago

This post has - 271 notes

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Rylen Feeney is an educator & practitioner of Chinese Medicine, Amma Therapy, Wholistic Nutrition and Herbs.

She is founder, co-owner & director of
The Wellspring School for Healing Arts and in private practice at Pearl Phoenix Health in Portland, Oregon.

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Namaste

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