WHATEVER WEDNESDAYS- QUICK AND EASY CHICKPEA SALAD

Hey everyone!

Welcome to this edition of Whatever Wednesdays! I needed to make something to take to work with me tomorrow for my lunch. I wanted to make something that would travel well in my lunch cooler and wouldn't need to be heated up. So, I decided to go back to an old standby of mine that I really enjoy. Chickpea salad! This is salad is VERY easy to make. Note: Chickpeas and Garbanzo beans are the same thing, the names are used interchangeably. Most likely when you buy them from the store, they will be labeled as garbanzo beans.

CHICKPEA SALAD

INGREDIENTS The below are just the ingredients I choose to use when making this salad. You can add or remove anything you like.

Garbanzo Beans (the amount of cans depends on how much you want to make)
Black Olives
Cucumber (optional)
Tomato (optional)
Yellow Onion
Spinach
Avocado
Lemon Juice
Extra Virgin Olive Oil
Black Pepper
Sea Salt
A dash of Season All

DIRECTIONS:

Sautee the onions in olive oil on med-high heat until the onions are carmelized. You can sautee the spinach along with the onions or just use raw spinach leaves, whichever you prefer. Drain and rinse the chickpeas and olives and put into a large salad bowl. Chop up the tomato, cucumber and any other veggies you like and add to the beans and olives. Once the onions and spinach (if you cooked) are slightly cooled, add to the bowl. Toss everything together and add the sliced avocado last on top. Add a dash of lemon juice, olive oil and seasonings to taste. Give it one last toss to blend all the ingredients and seasonings and you're done! You can serve this immediately or cover and place in the fridge to enjoy at a later time!

This salad is very delicious and the chickpeas make it very hearty!


Some nutritional skinny on the chickpea from Wikipedia:

Chickpeas are a helpful source of zinc, folate and protein.

They are very high in dietary fiber and a healthy source of carbohydrates for people with insulin sensitivity or diabetes.

Chickpeas also provide dietary calcium (49–53 mg/100 g), with some sources citing the garbanzo's calcium content as about the same as yogurt and close to milk.

Comments