In the event that it's similarly as "warm" where you live as it was here two days prior, you'll really welcome this flavorful avocado chickpea plate of mixed greens!
Recently specifically was an intense day. It was kinda occupied and my sister brought me pizza for lunch, so I scarcely ate ANY vegetables as I wasn't ravenous after that. I wound up drinking lemon water at night, to persuade myself no more.
This avocado chickpea serving of mixed greens is the ideal summer formula, since it's made with cell reinforcement rich, high-fiber nourishments that top you off and help shield your body from free extreme harm
- 1 cup chickpeas (canned, rinsed and drained)
- 1 cucumber (medium sized)
- 1 red pepper
- ½ avocado
- 3 cherry tomatoes (optional)
- 1 small radish
- ½ cup spinach
- ½ cup arugula
- 1/3 cup parsley
- 5 olives, pitted
- 1-2 scallions
- 1 tbsp vinegar
- 1 tbsp olive oil
- Some feta cheese (optional)
- 1 tbsp ground walnuts (optional)
- Black pepper, salt to taste.
Instructions
- Chop cucumber, red pepper, radish, spinach, arugula, parsley, olives. Quarter tomatoes (optional), slice thinly scallions and chop the avocado.
- In a large salad bowl combine chickpeas, everything you just chopped, add vinegar and olive oil. Optionally you can add feta cheese - I just crumble it in my hands - no need for chopping; and ground walnuts. Have a taste and if needed - add salt & pepper.
- Serve!
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