This recipe is an easy make-ahead meal. I love quick, nutritious and filling options.
3 tablespoons olive oil
2 tablespoons of vinegar
1 teaspoon Chopped Fresh Cilantro
1/4 teaspoon Himalayan pink salt
1 Can Organic Chickpeas (15 oz.; drained & rinsed)
2 Minced Garlic Cloves
1 Diced Red Bell Pepper
1 Diced Cucumber
1/2 Diced Red Onion
1/2 Squeezed Fresh Lemon
1 Pinch Ground Black Pepper
In a large bowl, stir together the olive oil, vinegar, garlic, cilantro, lemon, salt and pepper.
Add in the chickpeas, cucumber, bell peppers and onions, and toss well.
Serve right away, or store in an airtight container in the fridge for up to 5 days.
Here are some toppings you could consider using
Fresh Chopped Mango
Chickpeas are a rich source of vitamins, minerals and fiber.
Chickpeas are also high in protein and make an excellent replacement for meat in vegan and vegetarian diets.
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