I want to share a very easy and vegan recipe that you might take with you to work as lunch or to a park on the weekends.
Chickpeas are rich in plant-based protein. A half-cup of cooked chickpeas gives you about 8 grams of protein – canned ones give less than the ones you cook at home. So, I mostly chose to boil the chickpeas at home. It takes a bit longer than the other legumes but for me it is not that big of a deal. I soak the chickpeas from the night before, which makes them faster to cook.
- Parsley (handfull)
- Cumin (1 dessert spoon)
- Chickpeas (2 cups)
- 1 red bell pepper
- 1 tea spoon of salt
- 1 tea spoon black pepper
- Lime (half to squeeze and the other half to serve with)
Just chop the parsley and red bell pepper into small pieces and mix all the ingredients. You can keep the salad in your freezer for 3-4 days.
This easy vegan lunch is very delicious and fulfilling.