Southwest Chickpea Salad

I’ve been so busy with work I haven’t had ANY time to blog. Sorry for the delay everyone. However, I do have a plethora of pictures from the many dishes I’ve made in the last two month’s but I’ve yet to add post recipes on behalf of them. In time I guess. For now, enjoy this healthy southwest chickpea salad 🙂

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The Salad

1 small bag of  of spinach
2 large handfuls of kale (torn into pieces)
1 roasted bell pepper
1 can of chickpeas (drained)
1/2 cup roasted corn (roasted with cumin, salt and pepper at 350 for 15 mins)
1/4 cup red onion
1 tomato
1-2 gloves of garlic (if you want it spicy use 2)
1 habanero
1/4 cup of chopped cilantro
1/2 cup shredded cheddar
1 avocado (Diced or sliced to your liking)

 

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The Dressing

2 tbs greek yogurt
1 avocado
1 clove of garlic
1/2-whole lemon (depends on your taste, add 1/2 first then add the other if you like it tangy)
1 tsp cumin
1/4 tsp chili flakes
1/4 tsp cayenne pepper
1/4 tsp salt

Toss all the dressing ingredients into a food processor and pulse till smooth.  If mixture is too thick, add a teaspoon of water at a time until its blended.

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Toss the spinach and kale together in a large bowl.  Prep and cut the rest of the other ingredients and place each gently in sections over the bed of greens

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If you just want to eat and and to don’t give a shit if it looks pretty…then by all means toss it all together along with half the dressing and GRUB. The end 🙂

 

 

 

 

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