Summertime Snax - Chickpea and Spinach Salad

Chickpeas, also known as Garbanzo beans, are an excellent source of protein, especially for vegetarians + vegans. As one of our favorite ingredients, this easy no-cook recipe is the perfect way to show it off.

This Mediterranean inspired salad is ideal for a lunch on-the-go or a picnic with friends!!

We are convinced this is the easiest salad to whip up - check it out!

Prep Time: 15 minutes         

Ingredients

- 1 can (15.5 oz) chickpeas, rinsed and drained

- 3 cups spinach, washed

- 1 cup cherry tomatoes, halved

- 1 cup sweet corn, rinsed and drained

- 1 avocado, chopped

- 1/3 cup cilantro, washed and chopped

- 2 tbsp lemon juice, if desired

Instructions

1. Rinse and drain chickpeas and sweet corn thoroughly.

2. Wash spinach, cut cherry tomatoes, chop avocado.

3. Add spinach to large bowl, then add chickpeas, sweet corn, cherry tomatoes and avocado. Toss gently.

4. Wash and chop cilantro. Add to bowl.

5. Drizzle lemon juice on top if desired.

6. Refrigerate and serve!!

Give this yummy salad a try + let us know what you think!

Ayurvedic Recipe - SUMMER Quinoa Avocado Salad

Upgrade your summer lunches with this fresh, Ayurvedic, quinoa summer salad. Summer is Pitta season, so you'll want to favor light, cooling foods such as cucumber...aka eat all the fresh fruit and vegetables possible!  

Prep Time: 30 minutes         

Ingredients

- 1 ½ cups water

- 1 cup uncooked organic quinoa

- 1/2 cup chopped cucumber

- 1/2 cup coarsely chopped, seeded, cherry tomato

- 1 fresh avocado, chopped

- 2 tbsp chopped green onions

- 1/4 cup fresh lemon juice

- 1/2 cup chopped fresh parsley

- 1 tbsp extra-virgin olive oil

- 1/2 tbsp salt

- 1/4 black pepper, freshly grounded

Instructions

1. Rinse 1 cup of quinoa thoroughly with water.

2. Add 1 ½ cups water and rinsed quinoa to a medium saucepan, bring to a boil. 

3. Cover, reduce heat, and simmer for 15 to 20 minutes or until water is absorbed and quinoa is tender.

4. Combine cucumber, tomato, avocado, and green onions in a large bowl.

5. Add and stir in cooked quinoa

6. Combine lemon juice, fresh parsley, extra-virgin olive oil, salt, and black pepper in a small bowl.

7. Toss and stir with quinoa mixture.

8. Cover and chill in refrigerator for 1 hour.

9. Serve chilled and enjoy!

Did you like this recipe? Let us know what you think in the comments! xx