| 4 | 15 | 205 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 3 |
| 3/4 cup | Lettuce, romaine (or any leftover mixed greens) |
| 1 cup, shredded | Napa cabbage, raw |
| 1 can (15oz) | Chickpeas, canned, drained |
| 2 tbsp | Olive-avocado dressing (or dressing of your choice!) |
1. Saute chickpeas in a pain on medium heat, with a little olive oil for 3-5 minutes. They should be lightly browned. Add seasoning of your choice.
2. Combine all ingredients together and enjoy.
3. Salad dressing is your choice, preferably free from dairy, gluten and refined sugar.
Optional add-ins
sprouts, avocado, pumpkin seeds, hemp seeds, grated carrots.
Drizzle with olive oil, balsamic and a dash of salt and pepper and some lemon for a nutritious dressing
| Meat Alternative | 0.8 |
| Vegetables | 2.0 |
