Happy Monday 🌼
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If you’re looking for an easy, quick, and nutritious salad to prepare this week, then this chickpea salad is perfect for you! It’s vegan, oil-free, and gluten-free…PLUS it can be easily meal-prepped in bulk so that you can enjoy it throughout the week 🤗
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All you’ll need to prepare this salad is…
• 1 can of chickpeas (or 3/4 cup of dried chickpeas that have been soaked) • 1/2 English cucumber • 1 Roma tomato • 1/2 red pepper • 1/4 red onion • 1 avocado • 1 lemon (juiced) • 2 Tbsp chopped parsley • 1/4 tsp salt
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Chop up the vegetables into bite-size pieces and mix them in a bowl with the chickpeas, lemon juice, parsley, and salt. Refrigerate the salad until you’re ready to serve. This salad can be stored in an airtight container in the fridge for about 4 days.
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Wrap this salad up in a pita with some hummus and grilled veggies, eat it as a side dish, or add it to a bed of greens. The opportunities are endless 🙌🏼
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✨PRO TIP: If you’re using canned chickpeas, drain and rinse them with water to cut the sodium content by almost a half. Rinse well with cold water to make them easier to digest and less gas-producing.