Recipe of the Month - JULY

CHICKPEA PINEAPPLE SUMMER SALAD

INGREDIENTS

1. 2 15-ounce cans of chickpeas, drained and rinsed
2. 3 cups pineapple, chopped (about 1/2 pineapple)
3. 1 bell pepper, finely chopped (I used orange, but any color works)
4. 1/2 cup fresh cilantro, chopped
5. 1-2 tablespoons fresh chives, chopped, optional (or red onion works too)
6. 1/2 cup finely shredded unsweetened coconut
7. 1/4 cup raw sunflower seeds
8. 1/4 avocado per serving, optional (but highly recommended!)
9. *Serve over a bowl of greens, I used spinach

LIGHT VINAIGRETTE

1. 3 tablespoons filtered water
2. 2 tablespoons champagne vinegar (or fresh lemon/lime juice)
3. 1/2 tablespoon maple syrup
4. 1 teaspoon dijon mustard
5. 1/2 teaspoon sea salt
6. 1/4 teaspoon black pepper

INSTRUCTIONS

1. Drain and rinse the chickpeas, and transfer to a large salad bowl.
2. Chop the pineapple, bell pepper, cilantro and chives, and add to bowl. Mix in the coconut and sunflower seeds.
3. Whisk together all ingredients for the dressing, then pour into the bowl and mix well.
4. Serve over greens, and add the avocado.
5. Enjoy!