What’s for lunch – Chickpeas salad
Being gluten intolerant is never easy, especially on your lunch break at work….
This post is about the alternative we have to the usual dutch sandwich HAM&KAAS (ham and cheese), today I want to share my chickpeas salad recipe 🙂
Chickpeas salad
Ingredients
- 1/2 Avocado
- 100 gr Chickpeas
- 1 Fennel
- 1 tbsp EVO
- 1 tbsp Lemon juice
- 100 gr Tomatoes
- 1 tbsp Mix seeds (sunflower, pumpkin, pine etc)
- 1 clove Garlic
Instructions
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I prefer using the dry organic chickpeas; they need to stay in the water for at least 8 hours. Cooking time for the chickpeas is about 3 hours.
If you don't have time to cook, no worries you can always use organic chickpeas in a can.
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In a large bowl put the chickpeas, the sliced fennel, the avocado, and the tomatoes. Aside prepare a vinaigrette with EVO, lemon juice, garlic and basil. I like the salad with a sprinkle of seeds.
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To bring the salad at work, consider using a jar instead of a plastic container. #no plastic
If you don’t like fennel, you can use Iceberg lettuce or rucola.
Buon appetito ♥
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