Ingredients
Ingredients
4 cups of cooked chickpeas
1 cup yellow summer squash (cut in small pieces)
2 cups of green beans (cut in small pieces)
1 medium carrot (grated)
½ small red onion (diced)
Few parsley sprigs (minced)
Vinaigrette
1 Tbsp Umeboshi vinegar
1 Tbsp balsamic vinegar
1 Tbsp tamari
2 Tbsp stone-ground mustard
2-3 Tbsp extra virgin olive oil
1 tsp brown rice syrup
Juice of one lemon or to taste
1 Tbsp basil leaf (minced)
2 cloves garlic (grated)
Preparation
Directions
Bring a pot of water to a boil on high heat. Add the yellow squash and green beans separately. Blanch until they are crisp and tender (about 1-2 minutes). Drain the vegetables well and mix with the chickpeas, carrots, parsley and red onions.
To make the vinaigrette: Wisk all ingredients in a small bowl.
Gently mix the vinaigrette into salad. Let it marinate at room temperature for 30 minutes before serving.
