ChickPeas with a Hint of Mexican? Yes, Please.

Ashley St John
Oct 15, 2014
2 min read

If you were to ask my husband if there were to be anything I loved that could possibly be on the same level of him and our kids; It would be Mexican food. Hands down. I day dream about it, I would be happy eating nothing else but Mexican food for the rest of my life, so naturally I try to put Mexican twists into everything I cook. Even if it is just a little bit of my favorite salsa, or my husband's home made guacamole, these little ingredients make my tummy sing happy songs!

I was having a hard time with my creativity the other day in the kitchen. I wanted something delicious for lunch, but I was just incredibley too busy to cook! Let's just say it; I was lazy, and didn't want to cook or do anything for that matter. I needed a lazy, yet delicious lunch! Here is what I created!

Mexican-Twisted Chick Pea Salad

Ingredients:

1 Can Low Sodium Chick Peas

1 Red Bell Pepper, Diced

2 Cups Spinach, Roughly Chopped

3 TBS Hemp Seeds

1/2 TBS Olive Oil

1 1/2 TBS Apple Cider Vinegar

2 quick dashes of Chilli Powder

1 dash of ground Cumin

Happy Sized Dollop of your favorite Salsa

1 Corn Tortilla (I love the kind you find in the refrigerated section of the grocery store. They're fresh, all you need to do is heat them up on the stove, and they are the most delicious things!)

Directions:

In a bowl, combine all ingredients (except for the tortilla of course ;)

...That's it!

Easy Peasy.

And BONUS: This is completely vegan, kind & clean. And combining the Chick Peas with the Hemp Seeds make a complete protein - woo woo! :)

This will make a good sized bowl. I love to eat some for lunch & save the rest for lunch the next day! *Mwwah* Perfect!