Chickpea and Roasted Veggie Salad | AH7.fit™

Ingredients

• Chickpeas: A standard 1 cup (240 ml, cooked or straight from a can)
• Carrots: 2 medium ones (no big deal, just slice ’em up)
• Broccoli: 1 cup (200 grams, florets only, please)
• Red bell pepper: One (sliced thin)
• Olive oil: 2 tablespoons (30 ml, the good stuff)
• Salt and Pepper: A teaspoon (5 grams of each should do it)
• Garlic powder: ½ teaspoon (2.5 grams, for a kick)
• Lemon juice: 1 tablespoon (15 ml, freshly squeezed)
• Mixed greens: 2 cups (80 grams, as fresh as you can find)
• Feta cheese (optional: ½ cup (50 grams), crumbled (trust me on this one))