Southwest Smashed Chickpea Salad
This Southwest Smashed Chickpea Salad is a plant-based, high-fiber lunch made with chickpeas, crisp vegetables, and a bold southwest flavors for an easy meal prep option.
Servings: 4 cups
Ingredients
- 1 can (400g) chickpeas rinsed and drained
- 1 tablespoon greek yogurt or mayonaise
- ½ of one lime just the juice
- ¼ teaspoon paprika
- ¼ teaspoon ground cumin
- ¼ tsp chili powder
- ¼ tsp garlic powder
- salt and pepper to taste
- ½ cup tomato diced
- ¼ cup red onion diced
- ¼ cup fresh parsley chopped
- ½ cup corn kernels frozen or canned both work
- 1 medium bell pepper any colour
Instructions
- In a large bowl, add chickpeas and mash using a fork or a potato masher until chunky and mostly mashed.
- Add yogurt, lime juice, cumin, paprika, chili powder, garlic powder, salt and pepper and mix until fully combined.
- Stir in the tomatoes, corn, onion, parsley and bell pepper. Taste and adjust salt and pepper as desired.
- Enjoy!
Notes
- This salad will stay good stored in a covered container in the fridge for up to 5 days.
Nutrition
Serving: 1cup | Calories: 153kcal | Carbohydrates: 26g | Protein: 8g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 0.2mg | Sodium: 50mg | Potassium: 374mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1512IU | Vitamin C: 47mg | Calcium: 61mg | Iron: 2mg
Did you know....rating and sharing recipes is one of the best ways you can support your favourite food bloggers? If you make this recipe, I would love if you clicked the stars below to leave a rating and/or sharing a photo on social media by tagging @nourishedbynic or using the hashtag #nourishedbynic!
