Servings |
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Ingredients
- 3 cups chickpeas, cooked
- 2 tablespoons olive oil
- 3 tablespoons umeboshi paste
- pinch of sea salt
- 6 red radishes, diced
- 1 small cucumber, peeled and diced
- 2 stalks celery, diced
- 1/2 cup watercress, sliced into small pieces
- 1 tablespoon fresh parsley
- 1 teaspoon fresh dill
Ingredients
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Instructions
- Marinate the chickpeas in oil, umeboshi, and sea salt. Combine with vegetables and add fresh parsley and dill. Serves 4.
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