Cheeky Chickpea Salad

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Chickpeas, also known as garbanzo beans, are delicious, nutritious and versatile. Here is a quick and easy salad recipe which you can serve alone, as a side dish or over your favorite greens, such as crispy arugula lettuce.

Some people buy their chickpeas in a can, which you can do if you like—it’s definitely quicker, but not the healthiest option, in my opinion. Anything that is canned contains preservatives, added table salt, sometimes bleaches and food coloring, and possibly other chemicals to increase its shelf life. Simply speaking, the process of canning foods makes it “processed food”. This is not as healthy as fresh produce. With chickpeas, there is more nutrition in buying them dehydrated, soaking and cooking them yourself. For maximum nutrition, you can also experiment with sprouting your own chickpeas.

Furthermore, since fundamentally we and everything around us is energy, we can look at the link between health and food from a vibrational perspective. As Dawn James explains in her book, Raise Your Vibration, Transform Your Life, everything in nature vibrates at specific frequencies, which can be measured with certain instruments, including our own cells. There is research being done now examining the connection between vibrational frequencies and the state of our health. Even our thoughts and emotions change our cells’ vibrational state.

With respect to food, when the vibrational levels are recorded in Hertz (Hz), fresh produce measures up to 27 Hz, whereas canned food measures in at 0 Hz! What does that mean? It seems that canned food is dead food! As James points out on page 20 of her book, “canning preserves food by heating it in airtight, vacuum-sealed containers; this process removes oxygen, destroys enzymes and kills most microorganisms that may be present in food. The canning process also compromises the quantity and quality of water-soluble vitamins contained in food.” 

I buy my chickpeas in bulk, soak them overnight in purified water, and then cook them the next day. You can also freeze them once they are cooked, so you simply have to defrost when you want to use them.

I soak and cook the chickpeas with a bay leaf and a piece of Kombu (type of kelp). The bay leaf is the Western solution to the issue of intestinal gas that some people experience when they eat chickpeas and other beans, whereas the Kombu is the Eastern solution. I use both, but one or the other also works sufficiently well. Skimming the foam while the chickpeas cook is also another useful trick in eliminating the gas-producing properties of chickpeas. Try these tricks and you’ll experience a big difference!

Enjoy, in joy and in health!

Cheeky Chickpea Salad

Ingredients:

2 cups chickpeas, pre-soaked and cooked
1 celery stalk, chopped
6 cherry tomatoes, quartered
3 green onions, chopped
1 garlic clove, minced
2 tablespoons olive oil
2 tablespoons balsamic vinegar OR juice from one lemon
1 tablespoon dried oregano
1/3 cup fresh parsley, chopped
Sea salt and freshly ground black pepper to taste

Method:

1. Soak chickpeas overnight with one bay leaf and one strip of dried Kombu.
2. Boil chickpeas (including bay leaf and Kombu) for 1.5 to 2 hours. Skim foam while cooking. (Skimming, in addition to the bay leaf and Kombu, removes gas-producing effects.)
3. Remove from heat and drain all liquid. Discard bay leaf and Kombu. Allow to cool.
4. Mix cooled chickpeas and all other ingredients in large bowl.
5. Refrigerate for ½ hour for flavours to marinate. Serve chilled.

 

“If you want to raise your vibration through the consumption of food, then you need to eat foods in their most natural and organic state, with the highest amount of life force energy, the least amount of pesticides and the least amount of processing to ensure your cells receive the nutrients they need so your organs can function optimally.” ~Dawn James, Raise Your Vibration, Transform Your Life

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