Tuesday, May 26, 2015

Avocado, Chickpea and Tomato Salad

We have been eating so bad since the beginning of the long weekend last Friday.  I needed something with a little more nutrition for lunch today.  I need to give my body some time to recoup from all the junk!  Plus, I still can't cook in my kitchen since the backsplash needs to be finished still.  This salad fit the bill perfectly!  I am such a tomato lover.  I love that this salad has two different types of tomatoes, plus it makes the salad so much more colorful!

I used:
1 avocado, diced
1 slicing tomato, cut into quarters and then sliced
6 yellow grape tomatoes, halved
1 handful of parsley, rinsed and rough-chopped
1/2 cup of canned chickpeas

1 Tbsp. Olive Oil
1/2 Tbsp. Apple Cider Vinegar
1/4 tsp. Garlic Powder
Fresh ground pepper to taste

1 Tbsp. Raw Sunflower seeds for a little crunch

And because I wanted a little kick and because they caught my eye in the pantry. . . .
I added about 1 Tbsp. of chopped green chilies.



What I did:
Combine all vegetables and give them a toss.
I didn't bother with premixing the "dressing", I just poured the oil and vinegar on, shook on the garlic powder and mixed everything together in the bowl.

What's your favorite quick salad?



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