Smashed Chickpea Salad on Crunchy Rice Cakes
This vegan chickpea salad is an easy, healthy lunch idea that will be your new favorite! Smashed for maximum flavor and meal-prep friendly this one is lunchbox ready.
Entree, Main Course
(2 rice cakes with 1/2 cup salad)
Marisa Moore, RDN
brown rice cakes
15 oz. can
low sodium chickpeas, rinsed and drained
(or 1 3/4 cup cooked)
small red bell pepper, diced small
small red onion, diced small
pitted Kalamata olives, diced small
garlic cloves, minced
small lemon, juiced
extra virgin olive oil
chopped fresh flat leaf parsley
salt and pepper to taste
In a medium bowl, toss the garbanzo beans, bell pepper, olives, garlic, and onion.
Using a potato masher or back of a fork, mash the mixture leaving it chunky. Stir in the lemon juice, olive oil, salt, and pepper. Sprinkle with parsley.
Portion the chickpea salad evenly onto the rice cakes (about ¼ cup each). Serve.
Recipe by Marisa Moore, RDN. All rights reserved.