Crunchy Chickpea Summer Salad

Crunchy Chickpea Summer Salad

I know, I know, I know… I said I was back on track and then I went a week without putting up a post. It is so hard to get back into a routine once you’ve let it slide. I feel like a broken record but I really am (mostly) back on track now and I actually have A LOT of projects lined up. I’ve been going to yard sales (my favourite!) and I have lots of stuff to show you so please keep posted! Now, all that aside, I’ve also been whipping up some to-die-for recipes (and they’re healthy!) that you are going to love. This just so happens to be one of my recent favourites. chickpeasalad

Isn’t it aggravating that even when you’re trying to make healthy lifestyle choices and have a big salad, all that good can be undone by a salad dressing that’s loaded with sugar and other crap? It makes me feel like I just can’t win. I may as well have just had fries instead. Not really, but you know what I mean. So I decided to take matters into my own hands. This recipe is nothing but delicious healthy goodness.

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Ingredients

  • 1 19 0z can of chickpeas
  • 1 cup shredded iceberg lettuce
  •  1 cup shredded kale
  • 1 diced tomato
  • 1/4 cup crumbled feta cheese
  • 1 avocado
  • Juice of 1/2 lime
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 tablespoon olive oil

Directions 

  1. I used my Actifry for these chickpeas (check out my original Actifry Chickpeas recipe). If you have an Actifry, all you have to do is dump the chickpeas in, throw in half a teaspoon of olive oil, 1 teaspoon of salt, 1 teaspoon of pepper and turn it on for 25 minutes (have I mentioned how much I love my Actifry? I LOVE it). If you don’t have an Actifry, mix your chickpeas, oil, salt and pepper together, lay them all out in a single layer on a baking tray and bake for 40 minutes at 450°. Whichever method you use, they’re done when the outside is nice and crispy and the inside is soft.
  2. Using a blender, blend avocado, 1/2 tablespoon olive oil, 1 tablespoon each of salt and pepper and lime juice. Put aside.
  3. Combine the lettuce, kale, tomato, feta and chickpeas. Right before serving, mix in the avocado mixture.
  4. Eat.

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wp-1464696120294.jpgAnd that’s it! You technically don’t need to bake/Actifry the chickpeas but I like the added crunch that it gives the salad. It’s really such a delicious salad for a summer afternoon on the patio. Make it this weekend and let me know what you think!

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