Chickpeas, also known as garbanzo beans, are part of the legume family. While they have become more popular recently, chickpeas have been grown in Middle Eastern countries for thousands of years.

Their nutty taste and grainy texture pair well with several other foods and ingredients; as a rich source of vitamins, minerals, and fiber, chickpeas may offer various health benefits, such as improving digestion, aiding weight management, and reducing weight the risk of several diseases.

Additionally, chickpeas are high in protein and make an excellent replacement for meat in vegetarian and vegan diets.

Ingredients:

• 1 cup of cooked Kale*
• 3 slides of mozzarella cheese
• 2 strawberries
• ½ cup of cooked chickpeas**
• 1 Zucchini***
• ½ carrot
• 2 tbsp of shredded parsley
• ½ tbsp dried ginger
• 1 cup of cooked shrimp****
• Dressing:
• 1 tbsp Olive oil
• 1 tbsp Balsamic Glaze

Preparation:

As this salad is very colorful, I picked a white plate and salad bowl.

1. Place the Kale to form a bed where all your ingredients will rest comfortably.
2. Put the middle the mozzarella cheese
3. As you can see in the salads pictures, the strawberries are cut in slices, so do that first and put them around the cheese to create a base crown.
4. Place the cooked shrimp gently; I’m explaining in a separate article how I cook the shrimp.
5. Sparkle around the strawberries the cooked chickpeas.
6. Now is the zucchini’s turn to be part of the show, so make little rolls and place them on top of the cheese and surrounding the shrimp, as shown in the pictures.
7. Sparkle carrots and parsley on top of the shrimp and; also add olive oil around and balsamic glaze to make it look nice.
8. Salad ready to enjoy!

 Let me know your comments after tasting this delicious dish.