Wednesday, April 3, 2013

Mashed Chickpea & Pesto Salad

This is a recipe that can't be stopped! I MUST share. Its full of flavor,  kept me full for hours, and super quick to put together. Its a triple threat lunch option people.

Mashed Chickpea & Pesto Salad: 

Serves 4: Go ahead and double it. You won't be sad.

- 1 (15 oz.) can chickpeas drained and rinsed
- 1/2 avocado diced
- 1 T. pesto
- 3 T. red bell pepper finely diced
- 1 green onion, finely chopped
- 1/2 lemon
- salt and pepper to taste
- spinach, power greens, spring mix, toast, whole wheat wrap, crackers....whatever suits your fancy.

1) Drain and rinse the chick peas and pat them dry with a paper towel.
2) Mash up those little chicky peeeeasss. I just threw mine in a ziplock and took a kitchen hammer to them.
3) Once mashed, throw them in a bowl with the avocado, pesto, bell pepper, green onion, lemon squeeze, and lightly salt and pepper it up.
4) Enjoy!

Eat in color people! 

Chick Peas and Power Greens!

~ Mekenzie 

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