
Summer in a bowl! That’s all I have to say about this salad
Grocery List
- 1 red bell pepper, washed and diced
- 1/4 cup sunflower seeds, unsalted
- 1/4 cup pumpkin seeds, unsalted
- 2 Persian cucumbers, diced
- 2 celery stalks, diced
- Kale ; fill your largest salad bowl
- 1 1/2 cup roasted chilli lime chickpeas
- 1 tbsp olive oil
- 1 tbsp lemon juice
- salt and pepper to taste
How to make it
- Wash and prep all your vegetables
- On a baking sheet line with parchment paper, spread chickpeas with lime and chilli seasoning with olive oil
- Roasted for 15 minutes
- Add all your vegetables to a salad bowl with your kale
- When the chickpeas are nice and crispy – add them to the rest of the ingredients
- Top with a simple olive oil and lemon mixture with some salt and pepper