My lunch routine has gotten old, so I decided to spice it up! Beans are the perfect lunchtime fare, as they’re loaded with soluble fiber, which regulates blood sugar levels and can help lower cholesterol. Best of all, beans are an incredibly satisfying mix of protein and slow-burning carbohydrate — they definitely keep me full and on my game all afternoon!
I threw this chickpea salad together on the fly — and it’s delish. Takes under five minutes and you can make a big batch of it and snack on it all week. Today, I’m having mine over mixed greens with a lemon and olive oil dressing. I may add a few slices of grilled chicken for extra oomph.
EASY CHICKPEA SALAD
1 can chickpeas (also called garbanzo beans)
2 stalks celery, sliced finely
1/2 clove garlic, mined finely
1 tbsp extra virgin olive oil
juice of 1 lemon
pinch of smoked paprika
french feta cheese
salt and pepper to taste
Mix all of the above and sprinkle feta on top. For extra flavor, prepare the night before and let sit in the refrigerator overnight to soak up the flavors.
Can be stored for up to 4 days.