The nut salad I eat every day is a chickpea salad, but you can make it nut-free too!
This recipe is an easy, nutritious and nutritious snack to make for dinner anytime of the day.
It is also an easy snack to serve as a side dish, or as a main meal for two.
The chickpean is a delicious addition to any salad or sandwich!
This chickpeafella is packed with protein and fiber, and a healthy, delicious salad.
Ingredients 2 tablespoons olive oil 2 tablespoons chopped cilantro 1 medium head cauliflower, peeled and cut into 1-inch pieces 1 small tomato, chopped 1 small red bell pepper, chopped ½ cup cooked chickpeanut butter 1 teaspoon garlic powder ½ teaspoon salt ½ teaspoon black pepper 1 teaspoon paprika 2 teaspoons red pepper flakes ½ teaspoon dried oregano 1 teaspoon fresh thyme 1 teaspoon dried parsley 1 cup water 2 tablespoons cornmeal ½ teaspoon baking powder 1 tablespoon baking soda 1 teaspoon sea salt Instructions Heat oil in a large skillet over medium heat.
Add cilantro, and saute for 3 to 5 minutes.
Add tomato, bell pepper and cauliflower.
Saute until soft.
Add chickpeans and cook until cooked through, about 5 minutes, stirring often.
Add remaining ingredients.
Add salt and pepper, if necessary.
Serve over rice or couscous.
Nutrition Facts Chickpea Salad with Chickpean and Rice Amount Per Serving Calories 240 Calories from Fat 45 % Daily Value* Total Fat 2g 3% Saturated Fat 2.5g 12% Sodium 25mg 2% Potassium 100mg 2.7% Total Carbohydrates 12g 4% Dietary Fiber 1g 4.2% Sugars 3g Protein 4g 8% Vitamin A 0.5% Vitamin C 0.1% Calcium 3.2%, Iron 0.4% * Percent Daily Values are based on a 2000 calorie diet.