This simple and nutritious salad has been high on my list of food cravings since giving birth to my son 5 weeks ago. For some reason I've craved beans & legumes a lot! In addition to cheese and coffee...I think the latter is from the sleep deprivation though. ;-) These days I'm all about make ahead recipes and this one travels well for those on the go. I oftentimes devour this with a spoon! Olives are a great source of healthy fat and peppadew peppers offer a punch of flavor. Hope you enjoy!
Dairy-Free, Gluten-Free, Low-Carb
3 palms full of dried chick peas, soaked and cooked (or 1-15oz. can)
1 c. broccoli florets, thinly sliced
2 c. collard greens, very thinly sliced
3/4 of med. cucumber, cubed
1 peppadew pepper, finely minced
6 olives, finely sliced (I used a mixture)
1 clove garlic, finely minced
2 tbl. olive oil
3 tbl. red wine vinegar
dash sea salt and pepper
1. Combine all ingredients in a large bowl. Stir together.
2. Place in a storage container and place in refrigerator.
Keri Marino is an internationally Registered Yoga Teacher, Yoga Therapist and Propmaker. She owns and operates Yoga Unique offering Yoga Therapy, Classes, Workshops and Yoga products. It is her mission to empower others to have improved quality of life through the practice of Yoga!
I'm a Yoga Therapist, Teacher & Mama Bear who is all in on mindful authentic living. This blog is a collection of my passion for all things yoga, nutrition, health and cooking. Subscribe to the blog for monthly goodies delivered right to your email!