Happy almost 2021 everyone, getting back on track today with this easy and healthy Mediterranean Chickpea Salad recipe. This makes an amazing and filling sandwich and is excellent on top of greens for a hearty salad. Simple, healthy and delicious you should be making a huge batch of this mediterranean chickpea salad for easy meal prepped lunches all week.
Since I rarely if ever eat meat anymore, it’s hard to find lunch options for sandwiches and yet sandwiches are such an easy lunch to pull together. There are only so many days you can eat soup and salad!
There are also so many option for nutrient rich bread these days, so many provide healthy whole grains and tons of fiber. I love RoYo Bread which is plant based, low carb, vegan and comes in tons of flavors. I order their bulk pack and freeze it and it lasts me about a month. I love the rye and za’atar flavors the best. It also makes delicious guilt free grilled cheeses on a rainy day!
Let’s talk about this chickpea salad though! I love peeling my chickpeas as it creates a creamier texture for this salad and is also wonderful when making homemade hummus. I drain and rinse my chickpeas and then lay them between 2 layers of paper towels, roll your hands back and forth over the beans and the outer peel will slide off easily making this process fairly painless.
This mediterranean chickpea salad is packed with good for you ingredients, veggies, avocado oil mayo, lemon and parsley make this insanely delicious salad a nutrient dense powerhouse.
I always love topping my sandwiches with micro greens for extra nutrition and color. I love micro broccoli and kale which provide tons of extra vitamins and impart such a mild flavor you hardly notice they are there.
I would love to know if you make this recipe! Be sure to comment and tag @saltspiceandallthingsnice
HEALTHY MEDITERRANEAN CHICKPEA SALAD
Materials
- 1 15 oz chickpeas drained and rinsed
- 1/2 lemon juiced
- 1 tbsp parsley chopped
- 1/2 red bell pepper finely diced
- 1/4 persian cucumber seeded and fine diced
- 1 tbsp red onion finely diced
- 1/4 tsp oregano dried
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp Mayo of choice I used avocado oil mayo, any kind or veganaise works too!
- bunch Micro greens Broccoli or other kind if desired
- 2 slices Bread Royo or any healthy bread you like!
Instructions
- Rinse and drain your chickpeas and uses a paper towel to roll the drained peas back and forth. This will help you peel them quickly and easily.
- Add the peeled peas to a medium bowl and add in the diced veggies, parsley, lemon juice and mayo. Season to taste with oregano, salt and pepper.
- Pile high on lightly toasted bread and top with micro greens and enjoy!
