This salad makes it super easy to eat healthy! With only a few ingredients, this is a high-protein, low-fat meal. I always pack it for lunch between my classes because it travels well, and is so easy to make. Enjoy!
- 1 15-to 15 1/2-ounce can chickpeas (garbanzo beans), rinsed, drained
- 1 roma tomato, diced
- 2 avocados, diced
- ½ small yellow onion, rinsed and diced
- ¾ cup frozen corn kernels
- 3 TBS lemon juice
1. Combine chickpeas with diced tomato, avocado, and onion.
2. Warm the corn in the microwave, about 30 seconds. Combine with chickpea mix.
3. Dress with lemon juice and salt and pepper to taste. Serves four.
1. Southwestern: Substitute black beans for the chickpeas, and lime juice for the lemon
juice. Add cumin to taste.
Benefits of Food Items:
- Tomato: contain a wide array of beneficial nutrients and antioxidants, including alpha-lipoic acid, lycopene, choline, folic acid, beta-carotene and lutein. Tomatoes are packed full of beneficial nutrients and antioxidants and are a rich source of vitamins A and C and folic acid.
- Avocado: good source of monounsaturated fatty acids, and they have a low sugar content. They are a good source of energy and contain a number of essential vitamins and minerals. They contain calcium, iron, magnesium, potassium, copper, manganese, phosphorus and zinc.
- Chickpea: contain healthy protein, fiber, vitamins and minerals.
- Lemon: nourishing elements like vitamin C, vitamin B6, vitamin A, vitamin E, folate, niacin thiamin, riboflavin, pantothenic acid, copper, calcium, iron, magnesium, potassium, zinc, phosphorus and protein.
- Corn: has antioxidant activity, which helps protect the body from cancer and heart disease; contains lutein and zeaxanthin, two phytochemicals that promote healthy vision. A midsize ear also offers a helpful 3-gram dose of dietary fiber.
- Onion: The phytochemicals in onions improve the working of Vitamin C in the body, thus gifting you with improved immunity.Onions contain chromium, which assists in regulating blood sugar.
benefits gauged from whfoods.com
~Written by Alison Ryu