If you’ve been reading our posts for a while you have probably heard us say that we try to add beans into our daily diets (like Meatless Monday Chickpeas). You’ve probably also noticed that we often have an emphasis on probiotics (like in our Last Minute Potato Salad). Why would we do this? That’s exactly what we want to talk to you about today!
You’ve probably heard the quote by Hippocrates “Let food be thy medicine and medicine be thy food.” After years of trying all kinds of approaches to nutrition and health (you can read some of our story here) we are very firm believers in this theory.
“Let food be thy medicine and medicine be thy food.”
According to Dr. Axe some of the reported benefits of chickpeas are:
They help control blood sugar levels
Increase satiety and help with weight loss
Are high in fiber
Help protect against heart disease
Help protect against cancer
Provide essential vitamins and minerals
A great source of protein
It is becoming well known that probiotics are critical to brain and emotional health, gut health and immune function. Dr. Mercola has a couple of fantastic articles that go more in depth to help us understand how critical probiotics are in every meal.
After researching over the years we have come to realize that everyone wants these good benefits so why not get them in our food? It’s so much cheaper and easy once you get the hang of it.
With this in mind our Chickpea Feta Salad has a fantastic combination of healthy ingredients. We use some of the juice from Bubbies Sauerkraut (you can use any of your favorite fermented sauerkraut) in the dressing for the probiotics. Then you have the vinegar which aids digestion, onion which boosts the immune system, olive oil for your healthy fat, cucumber as a green veggie and of course the chickpeas.
To be perfectly honest the very best part about this salad is that it is mouthwateringly delicious! If healthy food doesn’t taste good who wants to eat it anyway?? 😉
Chickpea Feta Salad
- 4 cups cooked chickpeas (here or here)
- ½ red onion, diced
- 2 cloves garlic, grated
- 2-4 cucumber, diced
- ½ cup olive oil
- ¼ cup balsamic vinegar
- ¼ cup Bubbies Sauerkraut juice
- Real Salt and pepper to taste
- ½ – ¾ cup crumbled feta cheese
To make the dressing combine balsamic vinegar, Bubbies Sauerkraut juice, olive oil, grated garlic, Real Salt and pepper in a mason jar. Shake well. To assemble salad, place all ingredients except cheese and dressing into large bowl. Drizzle dressing over salad and stir gently to combine. When ready to serve sprinkle feta over each serving.
When cooking chickpeas, we like to use our Instant Pot pressure cooker. It’s quick easy to clean up and they taste delicious. To cook chickpeas, cover with water and soak overnight. Drain and rinse. Add chickpeas to Instant Pot and just barely with water. Cook at high pressure according to pressure cooker instructions. We cook ours for 58 minutes.
What is your favorite healthy food?
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