Simple Chickpea Salad

Ingredients:

• 400g cooked chickpeas (canned is fine)
• 1 small cucumber, diced
• 1 small yellow bell pepper, diced
• 1/2 red onion, finely chopped
• 1/2 red bell pepper, diced
• 3-4 medium-sized tomatoes, diced
• 3 tablespoons black or kalamata olives, sliced
• 1 small bunch fresh mint, chopped
• 1 small bunch fresh dill, chopped

For the dressing:

• 3/4 cup homemade coconut yogurt (see recipe below)
• Juice of 1 lemon
• Salt and black pepper to taste
• 1 tablespoon dried oregano

For serving (optional):

• Romaine lettuce leaves

Instructions:

1. In a large bowl, combine chickpeas, cucumber, yellow and red bell peppers, red onion, tomatoes, and olives.
2. Add chopped mint and dill to the bowl.
3. In a separate bowl, mix the coconut yogurt, lemon juice, salt, black pepper, and dried oregano to make the dressing.
4. Pour the dressing over the salad and toss gently to combine.
5. Serve as is or in romaine lettuce leaves as lettuce boats or tacos.

Homemade Coconut Yogurt:

1. Blend 500g young coconut flesh with 2 cups of water (or coconut water) until smooth.
2. Add 1 capsule of vegan probiotics and mix well.
3. Ferment overnight at room temperature.
4. Refrigerate and use within 2 weeks.

Enjoy your refreshing chickpea salad!