Refreshing Chickpea & Avocado Salad with Tangy Tamari Dressing

I’ve been busy. And do apologize for my lapse in posting. Good news!!: I’ve been contracted to create various sets of 7-day menus for a Health Clinic (detox, mediterranean, gluten-free…just to name a few). And this one’s quite a project. “Bad news”: And a tight deadline! Although, I’m actually enjoying the sprint (but little time for blogging/social media). And the opportunity for food, fun & creativity! So while I’m putting together meal plans/menus, I’m enjoying “cooking up” some new simple, yet fabulous dishes to add to my reportoire. Here’s one I just tossed together, and it came out great! Feel free to Pin it or Share on FB. : ) This chickpea salad provides the refreshing flavors of tabbouleh with a satisfying, heartiness of a seasoned bean salad. Protein-rich and low in sugars, it is a healthy, tasty side ideal for any potluck or tailgate  party. Bean Mixture:

• 3 cups of garbanzo beans, rinsed
• 3/4 c parsley, finely chopped
• 3 medium Roma tomatoes, diced
• 2 medium avocados, diced

Tangy Tamari Dressing:

• 6 garlic cloves, roasted til soft and smushable
• 1/4 cup light olive oil (or 2 Tbsp olive oil + 2 Tablespoon Grapeseed oil)
• 2 Tbsp of Low Sodium Soy Sauce or Tamari
• 6 Tbsp lemon juice
• 1/4 tsp salt
• 1 tsp garlic powder

Wrap garlic cloves in foil and bake in a toaster oven for 20-30 minutes or until soft and smashable. You can smell the aroma when they are fully roasted. Prepare dressing: In a small food processor or blender combine roasted garlic, soy sauce, lemon juice, sea salt and garlic powder. Then slowly drizzle in oil until thickened and well combined. Set dressing aside. Toss garbanzo beans, tomatoes, avocado and parsley until well distributed. Then mix in 1/2 of the dressing. Save the rest of the dressing for another salad. Hint: This tangy tamari dressing works well on raw kale salads.  Makes 10 (1/2 cup) servings.
Filed under: diet, healthy lifestyles, Nutri-Savvy, nutrition, Recipes, Simple Meals