This salad is a great food-as-medicine approach to lowering cholesterol levels, busting belly fat, fighting off breast cancer, and maintaining bowel regularity! The fiber in chickpeas is predominantly soluble fiber which helps to pull toxins out of the body and sequester excess cholesterol. The fresh squeezed lemon juice helps to cleanse the liver and promote adequate bile production keeping your digestive system on track! Simple flavors combine to pack a nutrient-dense punch sure to impress all!
1 can chickpeas, rinsed
1/8 cup Katamala Olives, pitted and sliced
Juice of 1 lemon
2 Tbsp red wine vinegar
2 Tbsp olive oil
1/4 cup fresh chopped oregano
1/4 cup fresh chopped basil
Mix chickpeas, tomatoes, and olives toss in juice of ½ lemon. Mix lemon juice, red wine vinegar, olive oil, and fresh mixed herbs. Pour over chickpea mixture. Allow to marinate for at least 3-5 minutes before serving. This stores for up to 3-4 days!