Crispy Chickpea Salad
April 11 2016

1 Comment

Registered Dietitian Megan Roosevelt, RD is the founder of Healthy Grocery Girl®,  your online plant-based guide to shopping, cooking, eating & living a healthy life! Megan is the #1 Family Friendly Dietitian on YouTube and is an internationally published author, host, producer, nutrition expert for television and magazines, and highly sought speaker for wellness events.

 

We're super excited to share a delicious, plant-based recipe from one of our new partners–Healthy Grocery Girl. This easy & healthy lunch salad is packed with whole-grains, probiotics, protein and good-for-you greens! Check out the video below to see how to prep and pack this recipe in your Bentgo Salad lunch box.

Salad Ingredients:

2 - 3 cups of greens (mixed, romaine, kale, spinach)

1/2 cup cooked brown rice

1/4 cup crispy chickpeas

1 tablespoon sauerkraut

1/4 cup olives

2 tablespoons HGG's Lemon Vinaigrette Dressing

 

How To Make Crispy Chickpeas:

1 can (15-ounces) of chickpeas, drained and rinsed

1 tablespoon coconut oil

Sea salt

 

How To Make HGG's Lemon Vinaigrette Dressing:

3/4 cup olive oil

1/4 cup apple cider vinegar

1/2 fresh lemon, juiced

1 tablespoon maple syrup

1 teaspoon garlic powder

Sea salt and pepper

 

Directions:

Cook brown rice following package instructions. To make crispy chickpeas, preheat the oven to 425 degrees Fahrenheit. Place chickpeas on a baking sheet and drizzle with coconut oil and sprinkle with sea salt. Place in the oven to cook for 25 - 35 minutes. To make salad dressing, add all ingredients into a mason jar and mix together. Add all ingredients into your Bentgo Salad container or bowl & enjoy!

For more quick and easy salad ideas and recipes, follow Bentgo on Instagram, Facebook and Pinterest.

Want more plant-based recipes and ideas? Let us know in the comments!