After all the heavy Thanksgiving foods, I am ready for some clean eating! This is my go-to salad. If you know me, you have probably seen me eating it at some point. It is full of veggies, protein and healthy fats to keep you full. I eat this for lunch a LOT. And I need quick lunches, so I will keep some of the chopped veggies and chickpeas in the fridge and add the less shelf-stable items when serving. My secret for quick chopping is THIS. It cuts back on a ton of prep time.
Detox Chickpea Chopped Salad
1 large English cucumber, chopped
2 bell peppers, chopped (mix it up — red, green, yellow, orange — whatever is on sale)
1 cup carrots, chopped
1 15 oz. can chickpeas no salt added, drained and rinsed (add more to your tastes)
COMBINE CHICKPEAS AND VEGGIES ABOVE AND STORE IN A MEDIUM SIZED BOWL IN THE FRIDGE.
THIS IS ENOUGH FOR 3-4 DAYS OF GOOD-SIZED SALADS.
When ready to eat, place following items into a bowl.
⅓ avocado, chopped
1 medium tomato, chopped
1-2 tbsp feta
banana peppers (optional)
Add about 1 cup of the chickpea/veggie mixture to your ready-to-serve bowl, top with extra virgin olive oil & balsamic vinegar and let dressing soak in for a few minutes. All of these measurements are adjustable to your liking. Enjoy!
⅓ avow
