Meatless Monday: curried chickpea salad

In the past few years, the hashtag #meatlessmonday has accumulated 333,565 uses. And for good reason too. Some reasons being: curb obesity, fight heart desease, save personal money, and reduce green house gasses. Now, I’m not saying let’s all go vegetarian, because I’m not willing to do that myself. However, I am willing to give up meat one day out of the week, and it just so happens “Meatless Monday” is a pretty cute hashtag.

*For more information on the Meatless Monday movement, visit*

On today’s menu:

M1- Van’s GF waffle + chobani yogurt with chia seeds

M2- 1 egg muffin

M3- protein packed french toast

M4- green smoothie

M5- curried chick pea salad.

(fun fact: chick peas contain 38.4 grams of protein per cup, or 2.4 per tablespoon)



1 can of chickpeas, drained and rinsed

1tsp curry

1 tsp tumeric

haldful of chopped kale

1/4 c cooked quinoa

1 tablespoon sunflower seeds

1 tablespoon olive oil

dash of salt and pepper


  1. heat olive oil in pan on medium heat while rinsing and draining chick peas.
  2. Add chick peas and seasonings to pan. Cook for 7-10 minutes on medium heat.
  3. chop kale
  4. once chickpeas are cooked, combine all ingredients to a salad bowl and toss.



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