Another super filling, super easy spring salad with loads protein (15 grams-ish per cup!), nutrients and fiber...the olive dressing is a nice change :)
Ingredients
Directions
- 2 cups dried chickpeas soaked overnight or for at least 3 hours
- 1 red pepper, chopped into small pieces
- 1 large avocado, chopped
- 1 broccoli, cut into florets (use the stem too)
- 1/2 cup walnut pieces
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 3 tomatoes, chopped
- 1 handful fresh basil leaves
- Juice from one lemon
- 1.5 cups pitted green olives (or black olives if you find green too salty)
- 1 clove garlic, crushed
- 2 Tbsp red wine vinegar
- Pepper to taste
Directions
- Drain the soaked chickpeas and place in a medium saucepan. Fill the pot with water so the chickpeas are well covered. Bring to the boil, then simmer covered, for around 20 minutes or until the chickpeas are soft.
- Place the red pepper, avocado, broccoli, walnuts, pumpkin seeds, sunflower seeds and tomatoes into a large bowl. Add the chickpeas (drained) once they are cooked.
- In a food processor, place the basil, lemon juice, olives, garlic and vinegar. Blend until the ingredients are nicely mushed up together. Add pepper to taste.
- Add the olive mix to the salad and mix to combine.
- Serve and/or store in an airtight container in the refrigerator. It's a meal all on it's own!