The second way to love a chickpea. This salad is light and refreshing and tastes like a fiesta in yo mouth. Oh oh! Exciting news! Since my last post this here vegan blog hit over 1,000 followers! Woohoo y’all the best! Keep reading, love you madly.
- 1 golden beet (or regular beet, or carrot), shredded
- juice of 2 limes
- 1 avocado, diced
- 1/2 cup chickpeas
- big plate o’ spinach
- pinch of red pepper flakes
- pepper to taste
Shred the beet and combine in a container with the lime juice and a pinch or two of salt. Allow to sit and pickle several hours or overnight in the fridge.
For lunch, simply combine all of the ingredients and dress with the excess lime juice and a splash of olive oil. Top with cracked pepper and red pepper flakes!