An amazing way to enjoy the benefits of this prodigious plant is creating all sort of dishes, this time we want to share a salad recipe by MyGeneSolutions


3 tablespoons chopped fresh Cilantro
2 tablespoons chopped fresh Parsley
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 1/2 tablespoons honey
6 garlic cloves, minced and separated in 2 piles
1 lime, lemon or 1/2 an Orange, juiced and zested


In a large bowl, combine the cooked chickpeas, cooked Adzuki, and cooked bamboo shoots, (I boiled them separately lightly salted)
Chop up raw veggies – 1 whole Red and White Onion, cherry tomatoes, Cilantro, parsley, Avocados, Cucumber, well with the salt and pepper. In a small saucepan, add the oil, vinegar, honey, 1/2 of the minced garlic, Orange juice and zest. Heat over low heat and whisk until the mixture is warm and garlic cloves are sizzling a bit.

Pour the liquid over the salad and add raw minced garlic and chia seeds toss well to coat. Cover with a piece of plastic wrap and refrigerate for at least 30 minutes before serving. It tastes better as it sits! Serve with toasted baguettes spread with coconut oil or whipped feta.

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