Chickpea Salad

Chickpeas are the bee’s knees!

Originating in the middle-east, there are remnants of chickpeas being up to 7500 years old. They are indeed an oldie but a goodie!

This salad is a great one to make in large quantities to keep in your fridge for the week. Use it as a side dish or your main entree and add some grilled chicken or salmon on top to pack more protein! Learn different proteins to add to your diet: Diversifying Your Protein.

Grocery List

Salad:

• 1 Avocado

• ½ Fresh Lemon

• 1 Can of Chickpeas

• ¼ Cup of Red Onion

• 2 Cups of Grape Tomato

• 2 Cups of Cucumber

• ½ Cup of Fresh Parsley

• ¾ Cup of Green Bell Pepper

Dressing:

• ¼ Cup of Olive Oil

• 2 Tablespoon Red Wine Vinegar

• ½ Teaspoon of Cumin

• Salt & Pepper

Instructions

1. Cut avocado into cubes and place in a bowl. Squeeze the juice from ½ lemon over the avocado and gently stir to combine.

2. Add remaining salad ingredients and gently toss to combine.

3. Refrigerate at least one hour before serving.

Macros

• Makes 6 servings total

• 1 serving is 238 calories

• Protein: 6g

• Carbs: 20g

• Fat: 15g

• Fiber: 7g

• Sodium: 259g