After a brief hiatus, I’m back with some new light vegan spring recipes! The butter, bacon, lamb and egg yolks didn’t agree with a certain member of our family, who discovered that his cholesterol was elevated and that he’d gained a few pounds over the holidays. Rather than outright accusing me of trying to kill him for the insurance money, he announced that he would not be eating butter or eggs until he felt healthy again, which is fine by me. I love coming up with vegan and vegetarian recipes to torture my step children with.
I’ve seen variations of this recipe all over the blogosphere, but never tried it until two nights ago, and I’ve made it twice since then. It is great the day of, but better the second and third day after the flavors come together.
Lime Mint Chickpea Salad
- 6 cloves garlic, minced
- 2 medium limes, juiced
- 3 tablespoons olive oil
- 1 teaspoons cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 2 (15 ounce) cans chickpeas (garbanzo beans), rinsed and drained
- 1/2 medium red or white onion, finely diced
- 1/2 cup parsley, chopped
- 1/2 cup cilantro, chopped
- 1/2 cup mint, chopped
Combine the diced onions, beans and chopped greens in a large bowl.
Combine the garlic, lime juice, olive oil, cumin, cayenne, and salt in a food processor and blend until it looks like salad dressing.
Pour the dressing over the beans and greens and mix until covered. Enjoy!