Chickpeas are one of my favorite sources of plant based protein and fiber. A half a cup of cooked chickpeas has about 5 grams of protein and 4 grams of fiber. I love chickpea hummus, baked chickpeas, crunchy chickpeas, plain chickpeas…and, of course, chickpea salad. This recipe comes together quickly and is perfect as the base of a salad jar, a topping on a salad, on toast or on its own. (Don’t leave out the lemon juice because it helps prevent the avocado from browning!).
*Note about canned foods: Make sure the canned goods say “BPA free lining” on them. BPA is a hormone disrupting chemical. There is research suggesting that it has negative health effects on the brain, heart, behavior, prostate gland of fetuses, and infants and children.
CHICKPEA SALAD (serves 3)
1 can chickpeas
1/4 cup diced red onions
Salt and Pepper
Smash the chickpeas to your desired consistency.
Mix the smashed chickpeas with the avocado, onions, lemon juice, salt, and pepper.
Add to a salad, sandwich or enjoy on its own!