You may be wonder how to bring more fiber into daily menu... It's easy, if you like CHICKPEAS. Enjoy easy recipe from NY Times (watch video for the clear directions)
Chickpea Salad With Ginger
Time: 10 minutes with precooked chickpeas
1 tablespoon cumin seeds or ground cumin, 3 cups cooked or canned chickpeas (rinse canned ones), 2 bell peppers, red, yellow or orange; cored, seeded and diced, 1 red onion, diced, 1 1-inch piece ginger, peeled and minced, or more to taste, 1 tablespoon sugar, optional, 3 tablespoons fresh lemon juice, or to taste
Salt and pepper to taste
Chopped fresh cilantro leaves.
1. In a dry pan, toast cumin seeds over medium-low heat until fragrant, about 2 minutes. Grind to a powder using a spice mill, coffee grinder or mortar and pestle. If using ground cumin, lightly toast.
2. In a large bowl, toss all ingredients but cilantro. (You can prepare dish up to this point in advance; let sit for up to 2 hours.)
3. Taste and add more salt, pepper or lemon juice if you like, garnish with cilantro, and serve.
Yield: 4 servings.
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