Sneaky sneaky, that’s how I would describe the lunch I made today for my family. I’m trying to imbed a little bit of a healthy lifestyle into them and healthy in my mind means low-saturated fat, colorful, fiber-heavy, and plant-based (meaning no dairy). So, I made a quick, healthy, simple, and delicious chickpea salad for everyone today. I used a nice olive lime dressing that gave the salad a really extraordinary zest, perfect for a relaxing summer meal! I made it insanely colorful with raw vegetables of all kinds to add different vitamins and minerals into this hearty lunch salad. I even snuck in a daily serving of flaxseeds for everyone, which you can’t even see or taste in the salad – sneaky sneaky hehe! The salad is packed with so many nutrients – high in magnesium, phosphorus, iron, vitamins A & C, potassium, fiber, monounsaturated and polyunsaturated fat. Moreover, it has no cholesterol and is both low-sodium and low-sugar! Plus, it was really easy to make, less than ten minutes and it was ready. And, it was delicious. I don’t like making claims without them being true, but the fact that everyone in my family ate it without any complains or reaching for the salt shaker means that it was perfect taste-wise and fullness-wise. Also, I decided to check out how healthy my salad really was so I calculated its nutrition facts per serving. I was actually really surprised – only 260 calories! What could be better? I hope you like it! It’s the perfect summer salad because of the lime dressing 🙂
Yields 4 Servings
Serving Size: 2 cups of salad
2 cups cooked chickpeas (garbanzo beans)
20 almonds, soaked for an hour (if any allergies, simply replace with some avocados or another chopped nut or take out completely – the salad will still tasty just as delicious!)
1 large yellow bell pepper, diced
2 cucumbers, diced with with peel
3 cups raw spinach (~ 60 spinach leaves)
15 cherry or grape tomatoes, diced
2 tbsp seaweed, dried
3 tbsp freshly chopped parsley leaves
1 garlic clove, grated
2 tbsp olive oil
1/2 lemon worth of juice (~ 2 tbsp)
2 tbsp flaxseed, ground
1 tsp ginger, grated
1 tsp black pepper
1. Cook the garbanzo beans (soak them overnight or cook them with bay leaves if you want to reduce gassiness).
2. Cut all the vegetables and place them on to the side.
3. In a grinder (or blender), slightly pulse the spinach till finely ground and place to the side. Then, pulse the almonds till finely chopped and place those to the side as well.
finely pulsed spinach leaves
4. Toss all of the following ingredients together in a mixing bowl – the vegetables, parsley, seaweed, spinach, and flaxseed.
5. In a small bowl, mix the lemon juice, olive oil, garlic, ginger, black pepper, (and salt if you want it). Pour that evenly over the entire salad and toss together.
6. Distribute the salad into four bowls and top each with an even amount of the chopped almonds before serving.
topped with finely chopped almonds