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 using any kind of bean in my recipes, from soups, chili, pasta, and salads. Chickpeas( garbanzo beans) are one of my favorite ingredients in 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!

Like I do, you can 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, add crunchy veggies such as red peppers, carrots, fennel, and many more colors and textures. Experimenting, you can find many different uses for this basic salad while adding years to your life!

Healthy Chickpea Salad

Ingredients:

3(15 1/2-ounce) cans low sodium chickpeas (garbanzo beans), rinsed and drained

1/4 cup fresh lemon juice

2 tablespoons 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

microgreens

Put chickpeas in a mixing bowl. In a small bowl, combine lemon juice, olive oil, cinnamon, nutmeg, pepper, and garlic.
Add onions, pecans, cranberries, and kale to the chickpeas. Toss the lemon juice mixture with the chickpeas. Chill for four hours or more to allow flavors to combine. Top with microgreens before serving.

Enjoy!

gooddinnermrsmellen.com