It’s summer and if there’s one thing I prefer to avoid in the heat it’s unnecessary time in front of the stove. And when I am exhausted or hoping to enjoy some eveningtime outside (especially after a long weekday), I don’t want to spend a lot of time putting my meal together.
One reason I love this recipe is that it combines raw and cooked ingredients. In the summer, it’s key to strike a balance between fresh raw foods and cooked grounding foods – think 60% fresh, 40% raw (for most of us, but of course – everything is relative to you and your body!)
This salad is a filling and incredibly quick meal or side that you can enjoy alone or throw together before a summer get-together. I love how quickly it comes together and how interesting the flavors mingle together. The quick cooking time of the garbanzo beans (chickpeas) adds a nice sesame-flavored warmth to the fresh and crisp cilantro and cucumber. I love adding cumin to most of my meals and it pairs so well with simple and always delicious salt and pepper.
In this recipe we mix in a tablespoon of probiotic sauerkraut, which blends so well with the hearty legumes and adds color and flavor to the whole plate. Fermented vegetables are fantastic for detoxification, digestion and overall-gut health – particularly great if you happen to have indulged hard on summer-sun libations.
Enjoy this high-protein, high-nutrition recipe alongside a more substantial protein or alone as a meal in itself. Sometimes I like to add a dollop of greek yogurt for more protein and flavor.
- 1 can of chickpeas (cook them up on the stove for 3-5 minutes with a tiny bit of sesame oil and salt)
- 1 handful cilantro, chopped
- ½ cucumber, cut into small chunks
- 1 handful pumpkin seeds
- salt, black pepper, cumin and coriander to taste
- optional mix-ins: 1 tablespoon sauerkraut · feta cheese · carrots · tomatoes
- Stir it all up
- Let it sit a bit