CHICKPEA SALAD
How can you create a salad that packs a protein punch without adding meat? One of the best ways is to include chickpeas! Chickpea Salad is such a delicious and nutritious way to enjoy fresh summer veggies and is perfect to make ahead and enjoy for lunch!
I love fresh summery salads filled with a huge variety of produce and this recipe contains so many wonderful, fresh ingredients! Refreshing cucumbers, juicy diced tomatoes, crisp bell peppers and smooth creamy avocados are the perfect complement to chickpeas! Not only is the combination of colors and textures beautiful, it is loaded with flavor for a totally irresistible meal ready in just minutes.
When choosing an avocado, it should be ripe enough to be a little bit soft you squeeze it, but not too soft. If the skin looks dry or overly wrinkled, it will likely be too ripe. Cut the avocado lengthwise and twist to separate the halves. The flesh should have a light green, even color (brown spots mean it’s a bit overripe). Once the seed is removed, I cut the flesh into squares right in the skin and then use a spoon to easily scoop them out into a bowl.
As soon as you add the avocado to the bowl, squeeze fresh lemon over it, this not only adds flavor to the salad, it keeps avocado from turning brown. I always love using fresh lemon in my recipes, however you can use bottled lemon juice if that is all you have on hand (you’ll need about 1 tablespoon).
INGREDIENTS
DRESSING
INSTRUCTIONS
for full instruction please see : www.spendwithpennies.com
I love fresh summery salads filled with a huge variety of produce and this recipe contains so many wonderful, fresh ingredients! Refreshing cucumbers, juicy diced tomatoes, crisp bell peppers and smooth creamy avocados are the perfect complement to chickpeas! Not only is the combination of colors and textures beautiful, it is loaded with flavor for a totally irresistible meal ready in just minutes.
When choosing an avocado, it should be ripe enough to be a little bit soft you squeeze it, but not too soft. If the skin looks dry or overly wrinkled, it will likely be too ripe. Cut the avocado lengthwise and twist to separate the halves. The flesh should have a light green, even color (brown spots mean it’s a bit overripe). Once the seed is removed, I cut the flesh into squares right in the skin and then use a spoon to easily scoop them out into a bowl.
As soon as you add the avocado to the bowl, squeeze fresh lemon over it, this not only adds flavor to the salad, it keeps avocado from turning brown. I always love using fresh lemon in my recipes, however you can use bottled lemon juice if that is all you have on hand (you’ll need about 1 tablespoon).
INGREDIENTS
- FOLLOW SPEND WITH PENNIES ON PINTEREST FOR MORE GREAT RECIPES!
- 1 avocado
- 1/2 fresh lemon
- 1 can chickpeas drained (19 oz)
- 1/4 cup sliced red onion
- 2 cups grape tomatoes sliced
- 2 cups diced cucumber
- 1/2 cup fresh parsley
- 3/4 cup diced green bell pepper
DRESSING
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 1/2 teaspoon cumin
- salt & pepper
- Follow Spend With Pennies on Pinterest
INSTRUCTIONS
- Cut avocado into cubes and place in bowl. Squeeze the juice from 1/2 lemon over the avocado and gently stir to combine.
- Add remaining salad ingredients and gently toss to combine.
- ....................................
for full instruction please see : www.spendwithpennies.com
0 Response to "CHICKPEA SALAD"
Posting Komentar