In The Kitchen with Tamiko | Chickpea Salad

We hope the new year is off to a lovely start.  We are already mid-month and we've been in hibernation mode.  That means lots of comfort food while we recuperate from the holiday season.  This week we want to give our bodies a break from carbs, sugar and meat.  Let's spice up something fun and healthy in the salad category.

IN THE KITCHEN WITH TAMIKO

Photography by Traci Giles Photography

Let's make a Chickpea Salad that's packed with flavor and protein. Not only is it healthy it's also delicious, and will last for days in the refrigerator, for lunch or leftover dinner.  You can add chicken breasts to make it a hearty dinner, or avocado to add a creamy buttery texture.

• Canned Chickpeas aka Garbanzo Beans {to save time}
• Red Onion
• Cucumber
• Bell Peppers {Red or Yellow or Both to add more color}
• Cherry Tomatoes
• Fresh Parsley {Dried parsley won't have the same flavorful impact}

• Ripe Avocado
• Feta Cheese
• Chicken Breasts

*If you're using Avocado, make sure to add it just before serving so it doesn't turn brown if left out too long.

• Olive Oil
• Red Wine Vinegar
• Freshly Squeezed Lemon Juice
• Kosher Salt
• Fresh Cracked Pepper
• Dried Cilantro 

This salad is super easy, especially since you're using canned chickpeas that you only need to rinse, to remove excess salt.  It's also full of fresh ingredients so keeping the dressing light is key. 

We hope you'll enjoy this quick, easy and healthy salad!

#letswandertogether

AWH xoxo