March 25, 2016
A quick and easy salad that is magnesium-rich and digestive friendly. Makes for a great lunch salad or serve with main dish as a side.
How To Cook Chickpeas (Makes 4 - 5 Cups)
1Add cabbage, apple, fennel, chickpeas, fennels leaves, and parsley to a large bowl
2In a separate bowl, whisk together the kefir, Dijon mustard, olive oil, honey, sea salt and pepper
3Pour salad your main ingredients, toss and serve
1Rinse and drain chickpeas. Place in a bowl and cover with plenty of cold water and add baking soda. Soak for 12 hours or overnight.
2Once soaked drain and rise. Transfer to a large pot and cover with twice the amount of cold water.
3Bring to a boil, cover and allow to simmer for one hour or until cooked.
4Drain and allow to cool Once cooked they can be stored in the fridge, covered for up to 3 days
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