Crunchy Chickpea Salad

In my continuing quest to come up with healthy lunchtime options, I decided to shop my pantry and fridge for inspiration. This salad combines some of my favorite things: chickpeas (also known as garbanzo beans), brussel sprouts, cucumber, radishes, red onion, and at the last  minute…quinoa (not shown). I also added some leftover grilled chicken. Think this would make a nice, light side dish, especially for a grilled dinner. I made it in the morning for lunch later, but it was still fresh and delicious the day after, too. Calorie count? At about a cup and 1/4, 300 calories. With chicken, 420 calories.

INGREDIENTS (Organic, if possible!)

Chickpeas, 1 16 oz. can

Brussel Sprouts, 1 1/2 cups (I used @ 16 baby sprouts, which were delicious but  total pain to clean, peel and chop.)

1 medium Cucumber (remove seeds)

4 medium Radishes

1/2 medium Red Onion

1 1/4 cup Cooked Quinoa

Olive Oil, 2 tsp

1/4 Lemon

2 tsp Apple Cider Vinegar

Sea Salt & Pepper (if you like HOT, add red pepper flakes)

Serves 4-6 as a light lunch or side dish.

Rinse and drain Chickpeas in a colander. Wash and finely chop Brussel Sprouts, Cucumber, Radishes and Red Onion. Combine all in a serving bowl. Add Quinoa. Squeeze in 1/4 Lemon and add Olive Oil and Apple Cider Vinegar. A dash of Sea Salt, lots of Pepper. Cover with plastic wrap and refrigerate for at least an hour (or overnight). Toss before serving.

EAT! Let me know if you do and what you think. Or what you might add…cherry tomatoes, cauliflower crumbles…?

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