I’m always looking for recipes and love collecting them where ever I go. This chickpea, feta and almond salad I found at Total Balance, where we go to see our naturopath. I really only changed the presentation in that I sliced the zucchini lengthways with a vegetable peeler, because I liked the long thin strips for presentation better.
This recipe has made its way into my capsule kitchen because it is a great way for me to throw together a quick lunch. A filling salad is always a good idea! Especially because my husband doesn’t eat a lot of legumes, I like to add it into my own diet separately to what we eat as a family.
