Pickle-Inspired Bean Salad

Nothing hits quite like the briny, tangy snap of a good dill pickle. This recipe takes that craveable flavor and runs with it, delivering all the zip and crunch but in salad form. It’s loaded with chickpeas for fiber, cucumbers and radishes to keep things light, a handful of herbs for brightness, and a dose of GlucoBitters for a blood sugar balance. It’s the kind of dish you can prep once and reach for throughout the week, or bring to your next dinner party or picnic. Either way, it’s a winner. Here’s how you make it:

Ingredients:

• 2 cans of chickpeas

• 4 English cucumbers

• 7-8 radishes

• 1 large bunch of dill

• 2-3 spring onions

• 1 tablespoon of grainy mustard

• 1 dropper of GlucoBitters

• Garlic powder - to taste (about 1-2 teaspoons)

• Drizzle of olive oil - to taste

• Splash of vinegar - to taste

• Salt and pepper-  to taste

Method:

1. Chop all of the vegetables into a medium dice and add to a medium-sized bowl.

2. Drain and rinse the chickpeas and add them to the bowl.

3. Finely mince herbs and add them to the bowl.

4. If you’re preparing this dish for meal prep, add all of the ingredients but omit salt, as it will cause the vegetables to release their water and make the salad soggy! Instead, salt each portion as you serve it.

5. Mix well and enjoy!