Mediterranean Chickpea Salad

Source: chick-diet.blogspot.com.au via Electric Cars on Pinterest

Crunch added by veges to the nutty taste of raw sprouted (preferential) high in:
Protein, Folate, Fiber (34g per 100g) Iron, Manganese, Potassium.
And loads more benefits.

The good: This food is low in Saturated Fat, and very low in Cholesterol and Sodium. 
It is also a good source of Dietary Fiber, Protein and Copper, and a very good source of Folate and Manganese.

Read More http://nutritiondata.self.com/facts/legumes-and-legume-products/4325/2#ixzz2NHx1Q9bp

Serves 6

• 8 ounces (about 1 1/2 cups) dry chickpeas, soaked, drained (or canned)
• Salt and pepper to taste
• 1 clove garlic, crushed or chopped
• Couple tablespoons vinegar and virgin olive oil to taste
• Shake of oregano
• 2 cups (8 ounces) yellow or red cherry tomatoes, halved
• 1/2 cucumber (8 ounces), peeled (if you like) and diced
• 1 cup capsicum, ribs and seeds removed, diced
• 2 carrots (4 ounces), sliced or diced
• 3 scallions, or spring onions sliced
• 3 tbsp fresh chopped parsley
• 2 tbsp fresh chopped basil

Crush garlic and salt together using a pestle or a knife (blunt please)

Add pepper, vinegar, oil, and oregano. 

Pour dressing over chickpeas. Let stand.

Add tomatoes, cucumber, capsicum, carrots, onions, parsley, and basil.

Enjoy it!