This is an easy to make salad, perfect for summer.
It is full of nutrient dense vegetables, and can be enjoyed by meat or fish eaters, vegetarians and vegans alike. It is gluten free and dairy free. I always make a big batch as it keeps for a week in the fridge. Your family will love it!
Makes 5 servings as a complete meal
- 1 1/2 cup of cooked and drained chickpeas
- 1 bunch of asparagus
- 1 red pepper cubed
- 1 orange pepper cubed
- 2 cup of white mushrooms sliced
- 1 bunch of cilantro chopped
- Olive oil
- Fig Balsamic vinegar (or regular balsamic vinegar)
- Sea salt
- Choice of the following depending on your preferences: 2 chicken breast, or 6 oz of salmon, or 8 oz of tempeh, cut to bite size.
Steam the asparagus until tender, then cut into bite size.
Sauté the mushrooms, asparagus, and the meat, fish or tempeh, until tender with 2 tbsp of olive oil and 2 tbsp of fig balsamic vinegar.
In a salad bowl, toss the red & orange pepper, the chickpeas, the cilantro, a dash of sea salt, and 1 tbsp each of olive oil & fig balsamic vinegar. Add the sautéed mixture and toss again. Voila!
Registered Acupuncturist at Healing Cedar Wellness in Port Moody
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