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 meatlessmonday.com*

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)

IMG_7133IMG_7134

Ingredients:

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

Directions:

  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.

 

Advertisements

One thought on “Meatless Monday: curried chickpea salad

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s