Cultural Cooking Summer Chickpea Salad by Jenna Zaika, Registered Dietitian This colourful mixture of fresh parsley, beans and veggies will brighten any summer plate in less than 15 minutes. Enjoy as is or feature it as a tasty side dish of any BBQ meal. Ingredients 1-1/2 cans (19 ounces each) chickpeas, rinsed and drained 1 medium bell pepper (of any colour), chopped 1/2 cup chopped celery (about 2 ribs) 1-1/2 cups chopped fresh flat-leaf parsley (about 1 bunch) 1/2 cup thinly sliced green onion 3 tablespoons extra-virgin olive oil 3 tablespoons lemon juice (from 1 to 1-1/2 lemons) 1 clove garlic, pressed or minced 1/2 teaspoon salt Freshly ground black pepper, to taste Tips: Add crumbled feta or goat cheese for some extra flavour.
Instructions Toss all ingredients in a medium bowl and use a large spoon to combine. Serve right away or cover and refrigerate until ready to eat. Leftovers can be stored covered in the refrigerator for up to four days. About: Jenna Zaika is a Registered Dietitian and Founder of Intuition Nutrition, located inside of the Thompson Medical Centre (TMC+) behind Unger’s Market. Intuition Nutrition offers both in-person and virtual nutrition services, as well as group programs and corporate wellness workshops. Jenna uses a gentle, weight-inclusive approach to care. If you’ve lost the joy in eating, are tired of following “food rules”, restricting foods (especially the ones you love), and are ready to get off the diet cycle, Intuition Nutrition would love to support you on your journey! Learn more at intuitionnutrition.ca
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