CHICKPEA, DANDELION & APPLE SALAD

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Now that apples are coming into season, I love to use them in salads whenever possible. I also love using dandelion seeds because they are great for cleansing your liver, and who doesn’t need a bit of a liver cleanse every now and again? Dandelion leaves, however, can be a bit bitter, so I like to saute them and then pair them with the sweetness of a crisp apple. This salad takes a few minutes to throw together and makes a perfect fall lunch or dinner appetizer.

1 can organic garbanzo beans*

2tbsp coconut or canola oil

1 large clove garlic, minced

1/4tsp red pepper chili flakes

2 cups dandelion leaves, washed and removed from stems

2 medium crisp apples, peeled, cored and roughly chopped.

Balsamic vinegar (make sure it’s aged vinegar, as in the thick, syrupy stuff).

Sea salt and pepper

* I love Eden Foods ¬†for canned beans because their quality is excellent and they are one of the few companies that don’t use BPA in the linings of their cans.

 

Rinse and drain the garbanzo beans

Heat the oil in a large skillet

Add the garlic, chili flakes and leaves. Saute over a medium heat until the leaves have really wilted. Remove from heat.

Arrange the garbanzo beans on a dish and top with the wilted greens. Pile the apple pieces on top and drizzle with a little fruity balsamic vinegar.

Season with flaky sea salt and pepper.

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