Today I’m sharing three chickpea salad lunches – all are vegetarian, gluten free, and as easy as throwing some pantry staples into a jar and calling it a day. Hope you guys love them as much as I do!!
Sun-dried tomato Chickpea salad: https://thetoastedpinenut.com/sun-dried-tomato-chickpea-salad/
Thai Broccoli salad: https://thetoastedpinenut.com/thai-broccoli-salad-peanut-dressing/
Arugula Beet Chickpea Salad:
1 cup arugula
1 cup chickpeas
2 cooked beets, cut in 1/2 inch cubes
1/4 cup crumbled goat cheese
1/4 cup toasted pine nuts
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
How to cook beets: https://www.youtube.com/watch?v=D6G8MsUsBcA&t=47s
About The Toasted Pine Nut:
The Toasted Pine Nut is a destination for readers seeking simple and inspiring solutions to live and eat well everyday. Calling for fresh and colorful ingredients, the recipes found here prove that following a whole foods diet can be both simple and satisfying. Valuable advice,
step-by-step tutorials, wellness ideas, and other resources also show readers how to do everything from making their own natural pantry items to substituting ingredients to finding clever and easy self-care opportunities in their day. Created for anyone who wants to eat well
and feel their best, no matter their dietary challenges, The Toasted Pine Nut is all about helping readers find the joy, ease, and creativity in caring for themselves and their bodies.
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