Indian Chickpea Salad

In a colander, rinse and drain the chickpeas and put in a bowl.

• 1 ⁠1⁄3 cups Chickpeas, canned

Halve the cucumber lengthwise and cut into slices. Peel and slice the carrot. Cut the pepper into strips and add everything to the bowl.

• ¼ Cucumber (~ 3.9 oz)
• 1 Carrot (~ 3.4 oz)
• 1 Bell pepper, red (~ 5.1 oz)

Cut the green onion into thin rings, finely chop the peanuts and cilantro and add everything to the bowl.

• 1 Green onion (~ 1.2 oz)
• 2 Tbsp Peanuts, roasted
• 2 twigs of Cilantro, fresh or frozen (~ 1 tsp)

Add the yogurt, olive oil, lime juice, cumin, and crushed pepper to a mason jar. Screw the lid on tightly and shake vigorously until combined.

• 1⁄3 cup Soy yogurt
• 1 Tbsp Olive oil
• ½ tsp Cumin, ground
• ½ tsp Crushed pepper
• ½ Lime, organic (~ 0.7 oz)

Season the dressing with salt and pepper, sprinkle into the bowl, toss lightly until coated evenly.

• Salt
• Black pepper

Enjoy your meal!