I wanted to eat light for lunch and I decided to check out what I had in the refrigerator. Perfect!! I had some leftover salad from last night’s dinner and this was a perfect base for a lunch salad.
All I did was add an avocado and for protein, I pulled out some frozen chickpeas I had tucked away in the freezer. It was the first time that I had used frozen chickpeas in my salad and I’m impressed at how delicious and fresh they are after defrosting them!
Here are the ingredients for this Chickpea, Avocado Salad:
Since I rarely measure when I make salads, I will only list the ingredients, you can decide the quantities-
- cherry tomatoes
- english cucumber
- orange peppers
- romaine lettuce
- frozen chickpeas (thawed)
- 1 avocado
- cold pressed olive oil (about 1/8th of a cup)- the olive oil infused with garlic or herbs is fantastic (you must try it instead of regular olive oil).
- pink Himalayan Salt
- fresh ground pepper
- sprinkled with cumin
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To compliment this nutrition-packed salad, I was craving for a nice warm, homemade tortilla. So, since I’ve been itching to try making tortillas with Spelt flour (here is the link to the recipe here), I jumped right in. Wow!! I can’t believe how good these are!! All I did for the Spelt Tortillas is follow this simple, wheat tortilla recipe and substituted the regular wheat flour for Spelt flour (I used the light Spelt flour).