Some of my friends could tell you I use chickpeas in everything and it’s almost always true! They are such a great source of protein, fiber, and nutrients and have such a delicious texture that can be transformed into anything you want it to be. They also leave you feeling satisfied long after lunch! This chickpea salad can be made in under 5 minutes and eaten on top of sprouted whole grain bread like I’ve done here, in a lettuce leaf wrap, or over field greens and vegetables. The cilantro really gives it a kick and a little taste of summer!
Cilantro & Lemon Chickpea Salad
Serves 3
What you need: a good blender or food processor
Ingredients:
-1 can of low sodium chickpeas, lightly rinsed
-1 cup of fresh cilantro
-2 tbsp. extra virgin olive oil
-1/2 tsp. non GMO canola oil mayonnaise such as Just Mayo
-2 tsp. parmesan cheese
-juice from 1/2 lemon
-5 black olives
Method:
Place all ingredients in a good blender or food processor until chickpeas are still slightly chunky and the ingredients are incorporated well into the mixture. Enjoy with your choice of sprouted whole grain bread, in a lettuce leaf wrap or over mixed greens!
