I came across this recipe from Joy McCarthy at Joyous Health.  I adapted it a little based on what I had in my fridge.  This is my adaptation.
1 can of (preferably organic) chickpeas
1 apple (gala)
2 stocks celery, chopped
½ red pepper, chopped
½ orange pepper, chopped
½ average sized red onion, thinly sliced
¼ c. pomegranate seeds
Handful of sunflower seeds
Juice from one average sized lemon
¼ c . extra virgin olive oil
Himalayan salt
What I love about this recipe is that you can adapt it according to your tastes and preferences.  I might add raisins next time for a little extra sweetness.

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