Chickpea-Celery Salad

In Uncategorized on April 26, 2014 at 9:06 pm

This is a great recipe that combines some very tasty, cancer-fighting ingredients. You can also make this with cucumbers instead of the celery should you have a bounty in the garden.

• 1/4 cup olive oil (or garlic infused oil, see below)
• 1 teaspoon ground cumin
• ¼ teaspoon dried crushed red pepper

• 2 15 1/2-ounce cans garbanzo beans (chickpeas), drained, or 1lb dried chickpeas, soaked overnight and cooked as directed)
• 3 or 4 stalks celery, chopped, about 2 cups
• 1/2 cup chopped fresh parsley (cilantro or dill work well too)
• 1/3 cup thinly sliced drained oil-packed sun-dried tomatoes
• 1/4 cup fresh lemon juice
• 1 garlic clove, minced (can omit and use garlic infused olive oil)

Preparation
Combine oil, cumin and red pepper flakes in a large bowl (if you like, you can use 1 tablespoon cumin seeds, warm in olive oil with the red pepper flakes, but use very low heat; you can also add the garlic here. Cool before proceeding)

Add remaining ingredients. Season salad to taste with salt and pepper.
Enjoy!!!

Elyn
~~If you don’t know your options, you don’t have any~~

Elyn Jacobs is a breast cancer survivor, professional cancer strategist, speaker, and the Executive Director for the Emerald Heart Cancer Foundation. Elyn empowers women to choose the path for treatment that best fits their own individual needs. She is passionate about helping others move forward into a life of health and well-being. Elyn has been featured on CNN Money, Talk About Health, and Breast Cancer Answers and has written for the Pink Paper, Breast Cancer Wellness, Integrative Oncology Essentials, Surviving Beautifully, Body Local and more, and writes the Options for Life column for the Natural Healing-Natural Wellness Newsletter. Elyn hosts the Survive and Live Well Radio Show on the Cancer Support Network. Elyn lives in New York with her husband and two young boys. https://elynjacobs.wordpress.com/about/

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