Veggie Loaded Chickpea Salad - Half Your Plate
Recipe by Half Your Plate On-Campus Ambassador Kelly Chen (Ryerson University)
Ingredients
- 1 can Chickpeas
- 1/2 cup Red Pepper (diced)
- 1/2 cup Cherry Tomatoes
- 1/2 Cucumber (diced)
- 1/2 Avocado (diced)
- 1/2 cup Carrots (julienned)
- Pinch Each Salt and Fresh Ground Pepper
- 2 tbsp Hemp seeds (optional)
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Lemon Juice
- 1-2 tsp Dijon mustard
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