Greek Chickpea Salad

Lately i’ve been eating about a can of chickpeas a day. I don’t know what it is, they’re just so good. Even though I like them raw, I realllllllllly like them roasted/grilled. Roasted chickpeas are a great addition to any dish. Because of that, this salad is the perfect mix of everything.

Spinach, rated as being one of the worlds healthiest foods, packs a punch of nutrients. The tomatoes are nice and tangy, while the chickpeas and rice are good carb sources that will keep you full and happy for hours. Load up on this salad during your mid-day slump and it will give you the energy you need to kick the rest of the day in the butt. Gargle down a big glass of lemon water and you are on the road to delicious success.

Greek Chickpea Salad
Yields: 1
serving

• 3 cups of spinach (or other greens)
• 1/3 cup of roasted chickpeas
• 1/4th cup of sun-dried tomatoes
• 1/4th cup of brown rice

1. First, open your can of chickpeas and rinse and dry them. Once try, toss them in 1 T olive oil, and spices of your choice (I like garlic salt, Italian seasoning, and paprika).
2. Next, turn your oven to the broil setting, and place the chickpeas on a baking tray and put them in the oven. Cook them for 10-12, flipping/moving them around at the middle mark (5-6 minutes).
3. Then, chop up your sun-dried tomatoes into small pieces and prepare your rice according to the directions (I use the microwave minute rice).
4. Once all of your toppings are ready to use, get your spinach and top it with the other ingredients.
5. Then, you are ready to eat! I like to top this with balsamic vinaigrette for a crisp flavor.