Fresh, quick and simple salad

INTRO

With no cooking included in this recipe, it is a fresh, quick and simple salad to create. It can be eaten alone, or overtop a bed of greens. The chickpeas in this recipe will soak up the balsamic dressing and beautifully pair with the freshly chopped tomato, basil and mozzarella.

INGREDIENTS

1 can organic garbanzo beans

1 small avocado

1 roma tomato

1/4 cup chopped canned artichoke hearts

1/4 cup chopped mozzarella

Dressing

1 handful chopped fresh basil

1/8 cup balsamic vinegar

1/8 cup extra virgin olive oil

Garlic powder, red pepper flakes, sea salt and pepper to taste

INSTRUCTIONS

Rinse garbanzo beans thoroughly and pat dry. Chop avocado, tomato, artichoke hearts and mozzarella. Combine.

For the dressing, mix chopped basil, balsamic, olive oil, garlic powder, red pepper flakes, sea salt and pepper together.

Pour the dressing over the chickpea salad, mix together and enjoy.

*You can store this mixture in the fridge to marinate, allowing the flavors to more fully develop.

HEALTH BENEFITS

Garbanzo beans are a source of fiber, protein, iron, folate and phosphorus. The fiber in garbanzo beans contain digestive promoting properties. The soluble fiber in garbanzo beans breaks down into butyrate, a bacteria that positively impacts the gut microbiome.

Avocados are a good source of monounsaturated fats, fiber, potassium and carotenoids.

Tomatoes contain potassium, vitamins B and E, and a substance called lycopene, giving them their color. Lycopene helps to protect cells from damage.

Artichoke hearts contain high levels of antioxidants. They contain potassium, fiber, vitamin C, magnesium and folate.

Fresh mozzarella is a source of protein, probiotics and nutrients such as calcium and vitamin K.

Fresh basil contains a variety of vitamins, minerals and antioxidants that are not present in dried basil.

Balsamic vinegar is a type of vinegar shown to reduce spikes in glucose levels.

Extra virgin olive oil is high in monounsaturated fats, helping to lower LDL cholesterol.

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