Tuna and Chickpea Salad with Pesto


2 15.5 oz cans (3 cups) chickpeas, roughly chopped 1 12 oz jar roasted red peppers, drained and thinly sliced 24 black olives, pitted and roughly chopped 2 stalks celery, thickly sliced 3 6 oz cans tuna, drained 5 TBSP pesto 1/2 tsp sea salt 1/4 tsp black pepper 6 sprigs fresh basil (optional) . . . → Read More: Tuna and Chickpea Salad with Pesto

Indian Salad

From Nourishing Traditions by Sally Fallon


3 large tomatoes, peeled, seeded and chopped 1 bunch green onions, finely chopped 1 cucumber, peeled, seeded and finely chopped 1 bunch cilantro chopped 1 TBSP freshly grated/ or ground ginger 1 jalapeno pepper, seeded and chopped juice of 2 lemons Directions

Mix all ingredients. Cover and refrigerate . . . → Read More: Indian Salad

Spiced Eggplant-Lentil Salad with Mango


4 TBSP grape seed oil 2 1/2 tsp (or to taste) chili powder, divided 2 1/2 tsp (or to taste) curry powder, divided 2 medium eggplants (3/4 lbs each) trimmed and cut into 1-inch cubes 1/3 cup lemon or lime juice, plus more if desired 1/4 cup prepared salsa 1/4 cup honey 1/4 tsp . . . → Read More: Spiced Eggplant-Lentil Salad with Mango

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