Chickpea Chop Salad


I’ve been working with gorgeous souls for five years with detox, and I have to say, once you get the gist of putting together fast, simple meals, it’s easier to eat on the run. I preach being mindful, chewing our food at meals (and I advocate that wholeheartedly!), but let’s face it, life can be a whirlwind so making sure you have fuel is extremely important.

Take this Chickpea Chop Salad.

It takes about 4 minutes to whip up. Maybe 6 if you toast the pumpkin seeds. This protein-packed salad gets me through my afternoons… a perfect lunch. You can bring the leftovers to work, too. Make a salad jar and you are good to go!

Chickpea Chop Salad


¼ cup pumpkin seeds
1 15 oz. can chickpeas, drained and rinsed
½ cup asparagus, chopped
2 carrots, chopped (1/4 cup)
2 celery stalks, chopped (1/4 cup)
1 Tbsp. lemon juice
1 Tbsp. extra virgin olive oil
Sea salt and pepper to taste

Chickpea Chop Salad

Preheat oven to 350° degrees F. Place pumpkin seeds on baking tray. Bake for 3-5 minutes. Remove and let cool.

Chickpea Chop Salad

In a large bowl, combine chickpeas, asparagus, carrot and celery. Add cooled seeds to mixture and stir in lemon juice and oil. Season with salt and pepper. Toss and serve.

Serves 1-2

So to put together a well-balanced meal make sure to have a good protein (chickpeas), good fat (olive oil), good carb (asparagus, celery, carrots) and some zing (lemon juice) and fun (pumpkin seeds). Experiment and see what you come up with!

What do you like to make for lunch? Tell me in the comments so we can swap ideas!

Love this recipe? Do share!


PS. Looking for more quick and easy PLUS clean ideas for meals? Check out the Fall Renewal 10 Day Detox DIY Kit>>>

Fall Renewal 10 Day Detox


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