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
Cut avocado into cubes and place in a bowl. Squeeze the juice from ½ lemon over the avocado and gently stir to combine.
Add remaining salad ingredients and gently toss to combine.
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
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