A friend gave me this recipe in the summer and I looked at it and thought – hey if you take out the feta and olives, it’s detox friendly!  One of the challenges with detoxing with Wild Rose is that you need to *a lot* of veggies to stay within the 80% allottment.  So that means cooking veggies (thats work) or eating a lot of green salads (which don’t thrill me when it’s not summer-hot out).  And when you’re detoxing you’re guaranteed to be hungry again on a green salad lunch in a half hour. 

This salad, on the other hand, has a bit more heft shall we say, has great flavour *and* it’s big and it’ll keep in the fridge for 2-3 days.  It’s a winner all around:

Greek Chickpea Salad

  • 1 can (19 oz/540 mL) chickpeas, drained and rinsed
  • 1 red or yellow pepper, seeded and chopped
  • 1 green pepper, seeded and chopped
  • 1 cup chopped red onion
  • 3/4 of an English cucumber, unpeeled, halved, seeded, and chopped
  • 10-15 grape tomatoes
  • 1/4 cup minced fresh basil
  • 2 Tbsp minced fresh dill
  • 1 clove garlic minced
  • Juice of 1 lemon (about 3 Tbsp)
  • 3 Tbsp extra virgin olive oil
  • Salt and freshly ground black pepper

(add 1/2 cup of pitted chopped black olives and 1/2 cup of crumbled feta cheese when you’re not detoxing)

Directions
1. Put the drained chickpeas in a large bowl. Add the peppers, onion, cucumber, tomato, basil, dill, and garlic - mix well. Add the lemon juice, olive oil, salt, and pepper to taste.  Toss to mix. Cover and chill before serving.
2. When you’re ready to serve, adjust seasonings and drain off any excess liquid.
Makes 8 servings.