Veggie Mexican Chick Pea Salad

I needed a bit of lunch inspiration in my life, so whipped up a delicious, veggie friendly, mexican chick pea salad. Step aside pre-packaged sandwiches, this is a lunch with some flavour sensations! Inspired by my favourite Mexican restaraunt (I’m sorry guys it is a chain!) Chimichangas, their tasty insta posts are too much! I’ve been craving their naughty fried goodness for ages, so here’s my healthy alternative.

My favourite thing about this salad is that it is both filling and flavourome. The chick peas provide a good amount of protein to keep you fuller for longer. Plus, all the lime, onion & seasoning bring that zingy mexican flavour.

Great to make in a big batch, as you can do so much with it. Pair with rice, have it in a wrap, muddle it with some salad leaves or simply just have it as it comes in a big bowl. Cos c’mon, who doesn’t love mexican food?

I love to scoop this into a tupperware and bring it to the office with me, it’s so easy to prepare the night before as it just requires a bit of time to chop and mix everthing. No actual cooking. Plus there was  loads left so managed to make the boyf a lunch too, result. Even though he’s not so big on chick peas..these are mexican chick peas, so even he was sold on them!

Oh and did I forget to mention, it’s really diet friendly. There’s no oil in this, theres no calorific salad dressing, just good ingredients paired well. This is what I am all about, creating food that is exciting to eat whilst still healthy. This certainly won’t feel like diet food.

Although as is always the temptation with mexican food, a little margarita to help it go down? Hmm, maybe not at lunch time!

Mexican Chick Pea Salad

A fresh tasting, veggie friendly, mexican inspired salad.

Course Salad
Cuisine Mexican
Prep Time 10 minutes
Servings 4

Ingredients

  • 1 tin Chick peas
  • 1 Lime
  • 1 Avocado
  • 1 small Red Onion
  • 1 tin Sweetcorn
  • Handful Cherry tomatoes
  • 2 tbsp Fresh coriander
  • Salt & Pepper
  • Chili powder Optional

Instructions

  1. First, open up the tinned chick peas and rinse under water. Set aside in a large bowl.

  2. Take the avocado & cherry tomatoes. Chop them into small chunks and add in with the chick peas.

  3. Cut the red onion finely and add this to the mix.

  4. Open up the tin of sweetcorn, tip away the water then add the kernels to the bowl. I only used a small tin of sweetcorn, so just add as much as you like if yours is a large one.

  5. Wash and cut the coriander, then add two tsbp to the bowl of ingredients.

  6. Cut and squeeze the lime, add the juice into the bowl.

  7. Season the mix with salt and pepper, if you like yours spicy then time to add 1/4 tsp of the chili powder. Mix everything together and enjoy! Can be served on its own, with rice, or even in a wrap.

 

Yum

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