I love this summer salad. Not only is it cheap, easy and healthy, but it’s also completely vegan, candida friendly and gluten-free.
This is a quick and easy lunch dish I threw together this morning in a rush to get to work. It’s one of my go-to salads and absolutely delicious. I admit, I am a big fan of the “mediterranean” flavors of parsley, garlic, and lemon juice, and you’ll find that many of my favorite dishes feature those ingredients.
Here’s what you need:
– 2 cans of garbanzo beans
– 1 cucumber
– 1 tomato
– a handful of chopped parsley
– 4 tablespoons extra virgin olive oil
– a lemon
– 2 cloves of garlic
– 1 & 1/2 tablespoons of tahini
– 1-2 green onions
Drain and rinse the garbanzo beans. Chop up the tomato, cucumber, green onions and add to the beans. In a separate bowl add about 4 tablespoons of extra virgin olive oil, the juice of one lemon, the pressed/chopped cloves of garlic and the tahini. Mix well. Pour over the beans and veggies and add the parsley on top. Refrigerate and let it marinate for a few hours or so, and serve cold.