Crispy Chickpea Salad1 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.
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
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
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!
Want more plant-based recipes and ideas? Let us know in the comments!