Parsley power! This feisty little herb is much more than an ordinary garnish. A couple tablespoons deliver more than your daily vitamin K needs, which means stronger bones. Make a pilgrimage to pita Mecca by stuffing this salad inside a pocket with a few slices of avocado.
To see more from Kris Carr, check out kriscarr.com!
Ingredients
2 cup romaine heart, chopped
1 cup cooked chickpeas (or canned chickpeas, strained and rinsed)
3 Tbsp sunflower seeds, lightly toasted
3 Tbsp chopped parsley
2 Tbsp flax oil
2 Tbsp white balsamic vinegar
sea salt, to taste
black pepper, to taste
sesame seeds, lightly toasted
1 cup cooked chickpeas (or canned chickpeas, strained and rinsed)
3 Tbsp sunflower seeds, lightly toasted
3 Tbsp chopped parsley
2 Tbsp flax oil
2 Tbsp white balsamic vinegar
sea salt, to taste
black pepper, to taste
sesame seeds, lightly toasted
Directions
Combine all ingredients in a bowl, toss gently, and serve.
