Summer Probiotic ‘Chick’in Salad

Warm days have given me a desire for foods that are easy to make, are portable and fun to pack on a picnic or hike, and can be made without cooking. I love to make this salad into a wrap. I recently found these yummy jicama slices that are sliced thin and are great with this recipe. I put some spinach leaves on my jicama slices, then added my salad and rolled it into a wrap.

I start with raw almonds that I pulse in my food processor. I like to keep a little crunch, almost to the consistency of almond pulp from making almond milk. In fact, the almond pulp works well in this recipe.

1/2 cup raw almonds, pulsed or you may use almond pulp.

In a separate bowl I take my cooked garbanzo beans and mash them with my potato masher. You may also use your food processor for this, just make sure you don’t over process them. You want the beans to give you some substance to bite into.

1 1/2 cups chick peas (if using a can, drain the aquafaba and save for another time)

2 celery ribs, diced small

1/2 cup red cherries that have been de-pitted

grapes or cherry tomatoes, halved

handful of chopped basil or mint

1/2 cup muun chi CoCoFir

The juice of 1/2 lemon.

salt and pepper to taste

You may choose to serve this yummy salad over your favorite greens, or you may choose to eat it like a chicken salad without the chicken…just the chick (peas) Enjoy!