The perfect lunch does exist, its a crispy chickpea crotons that are seasoned to perfectly sitting on a bed of a light refreshing chopped salad.
Lunch time is one of the most dreadful time of the day, it seems like I just finished my breakfast and don’t really have to worry about being in the kitchen but yet I’m still in the kitchen!
I love to be in and out of the kitchen especially for lunch because dinner time is definitely going to creep around soon and let’s not forget the afternoon crash! Between the afternoon snack or caffeine crash and “what’s for dinner” text back and forth with my husband, lunch time shouldn’t be painful too.
This refreshing chopped salad is one of my favorites and I’ve added other variations of protein to this salad such as my black bean Mexicali burgers, or even sliced avocados. But I recently found myself waiting almost 3-4 days just for my avocado to ripe and I needed another form of protein that was going to taste good but also be filling.
Insert: Seasoned chickpeas with some olive oil, smoked paprika, oregano, Italian and Mexican seasoning all baked till perfection in the oven or air fryer.
For the salad dressing I used a mixture of creamy Italian and Brianna’s strawberry vinaigrette dressing, both dressings can be found at any grocery store. To add a little jazz to store bought dressing I always add freshly grated black pepper and olive oil, it always helps to break down the dressing, add flavor and olive oil helps to coat every ounce of the salad.
These chickpeas are perfect to snack on by it self or perfect to pair it on a charcuterie board!
Just an East/West coast girl living the southern life. I love sharing all my tested and perfected recipes here, along with some travel guides and a little bit of my lifestyle
