Tuesday, June 6, 2017


Budget Bytes: Over 100 Easy, Delicious Recipes to Slash Your Grocery Bill in Half, written by Beth Moncel

2 15 oz. cans chickpeas, drained and rinsed
1/2 medium red onion, finely diced
1/2 bunch cilantro, leaves only, roughly chopped
2 cloves garlic, minced
juice of 1 medium lime
2 T. olive oil
1 t. cumin
1/4 t. salt
1/8 t. cayenne

In a large bowl, mix chickpeas, onion, cilantro, garlic, and lime juice. In a small bowl, whisk together lime juice, olive oil, cumin, salt, and cayenne. Pour dressing over bean mixture and toss until salad is evenly coated in dressing.

Notes: I use four cups of chickpeas I've previously cooked in the crockpot and frozen instead of canned beans. This is part of a tasty vegetarian meal if you serve it with Mexican layer salad and roasted radishes. If you have leftovers, toss them in a food processor with some salsa to make a Mexican hummus.

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