This makes a light yet filling lunch that can be tossed together in a matter of minutes. Chickpeas are full of protein, dulse is loaded with iodine, kimchi is packed with probiotics (learn more here), nutritional yeast is usually fortified with B12, and cucumber adds a refreshing crunch!
Serves: 2
Ingredients :
- chickpeas/garbanzo beans (cooking dry chickpeas on the stove is ideal, but use BPA-free can
if necessary)
- kimchi
- dulse
- cucumber, chopped
- nutritional yeast
- seasoning (I used Herbamare
, which consists of salt and other veggies)
- optional: olive oil
Preparation:
- Add in an amount of chickpeas based on how many people are eating.
- Slowly add in the rest, tasting along the way, until the dish meets desired taste.
If you need some more direction I used approximately:
- 1 can of chickpeas
- 1/2 cup kimchi
- handful of dulse
- half a cucumber
- 1/4 cup nutritional yeast
- 1 tsp of Herbamore
- 1/4 cup olive oil
I enjoyed the salad with some R.W. Garcia 5 Seed gluten-free crackers
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