What I eat...
It started off with boiling a bag of chickpeas and it ended up in a salad. If you need a shortcut use canned chickpeas (wash them off with water to avoid any extra sodium) and you've got a healthy and simple salad that takes 15 minutes to prepare. The only "work" you have to do is chop the onions, and you are done.
Total time: 15 minutes
6 cups precooked bottled or canned chickpeas, drained
1 large red onion, sliced or chopped
2 cups arugula
1 tomato chopped
1/2 cup shredded carrots
Extra-virgin olive oil
lemon juice or balsamic vinegar
Freshly cracked black pepper
In a serving bowl, mix together the chickpeas, onions, carrots, cilantro, and arugula.
Drizzle with the olive oil and lemon juice or balsamic vinegar, and season with salt and pepper.
What else do you use chickpeas for?