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.
Servings 4 (2 rice cakes with ½ cup salad)
Calories 220kcal
Ingredients
- 8 brown rice cakes
- 1- 15 oz. can chickpeas, rinsed and drained (or 1 ¾ cup cooked)
- ½ small red bell pepper, diced small
- ½ small red onion, diced small
- 2 tablespoon chopped pickle
- 2 garlic cloves, minced
- 2 teaspoon red wine vinegar
- 2 tablespoon extra virgin olive oil
- ¼ cup chopped fresh flat leaf parsley
- salt and pepper to taste
Instructions
- In a medium bowl, toss the chickpeas bell pepper, pickle, garlic, and onion.
- Mash the mixture using a potato masher until large chunks remain but the chickpeas are starting to clump together. Stir in the vinegar, olive oil, salt, and pepper. Sprinkle with parsley.
- Portion the chickpea salad evenly onto the rice cakes (or bread) (about ¼ cup each). Serve.
Notes
Recipe by Marisa Moore, RDN. All rights reserved.
Nutrition
Calories: 220kcal