Mediterranean Chickpea Salad

July 12, 2017

Serves 3 People




Base of Salad:

350g Chickpeas

160g Sautéed Eggplant

80g Chopped Cucumber

64g Organic Canned Artichokes

1 Handful Chopped Kale

27g Diced Olives

105g Sliced Roasted Red Peppers

53g Roasted Walnuts

Shaved Cauliflower 



Juice from 1.5 lemons

2 TBSP Roasted Red Pepper Hummus

1 TSP Dried Basil

1 TSP Pink Himalayan Sea Salt


Add all the base ingredients to a bowl, mix dressing together, pour it over base, let sit for one hour to let the flavors blend and enjoy!


I weighed out the ingredients to be specific but you can eye ball everything if you want!

MACROS per serving (300kcals) 30g Carb, 11g Protein, 15g fat. 


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© 2017 by Elizabeth Greco.

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