In the book, The Blue Zones by Dan Buettner, Blue Zones are the longest-living cultures in the world; one everyday dietary staple in all the areas is beans, all different kinds of beans. I love to use any kind of bean in my recipes, from soups, chili, pasta, and especially salads. Chickpeas( garbanzo beans) are one of my favorites to use in my recipes like this Live to 100 Chickpea Salad. I’ve added some crunch and sweetness to this salad with pecans and dried cranberries. Nuts also play an essential role in Blue Zone cultures!
You can, like I do, use this salad as a base for a more hearty dinner salad combining a protein such as grilled or canned tuna, chicken, and tofu, just to name a few. If you want to keep the salad vegan, you can add more crunchy veggies such as red peppers, carrots, fennel, and so many more different colors and textures. Experimenting, you can find many different uses for this basic salad while adding years to your life!
Live to 100 Chickpea Salad
3(15 1/2-ounce) cans low sodium chickpeas (garbanzo beans), rinsed and drained
1/4 cup fresh lemon juice
2 tablespoon olive oil
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon pepper
3 cloves garlic, pressed
1 bunch of green onions, sliced, just white bulbs
1 cup chopped pecans
1/2 cup dried cranberries
1 cup chopped kale
Put chickpeas in the mixing bowl. In a small bowl, combine lemon juice, olive oil, cinnamon, nutmeg, pepper, and garlic.
Add onions, pecans and cranberries, and kale to chickpeas. Toss lemon juice mixture with chickpeas mixture. Chill for four hours or more to allow flavors to combine. Top with microgreens before serving.
I really love the spices in this tasty salad Elaine. We try to have beans in some form every day, and there’s always some hummus in the refrigerator!
I love your hummus recipe. I’ve made it many times!