Quick & Easy Recipe – Chickpea Almond Salad with Rosemary

Finding healthy recipes I love can be a challenge. I have plenty that take forever to make or have several strange ingredients that leave grocery story attendants staring at me with a deer-in-the-headlights look while I try to explain what I’m looking for…and lets be honest, many others just don’t taste good…like some fatty unhealthy component is missing.

So I’m always on the prowl for recipes that meet my criteria: easy, affordable, healthy, and delicious. As I was scrolling through Facebook several years ago, a friend had posted a recipe from The Stone Soup that (shocker) actually met this criteria. I’ve been making it now for three years, with my own little (and I mean little) spin to make it a perfect healthy, yet satisfying lunch.

Chickpea Almond Rosemary Salad // Raven in Neon Red


1 can of chickpeas (drained)
1 clove of garlic
1 Tbsp of Rosemary (fresh or dried, whatever you have – if this doesn’t look like enough, then add more to taste
1 Small handful of slivered Almonds (the original recipe calls for whole Almonds, but I like slivered better)
2 Tbsp of olive oil (more if needed)
2 to 3 handfuls of a lettuce – I use the organic baby-lettuce mix from Trader Joe’s
1 tsp of sea salt

Serves 1.5

* As you can probably tell by the ingredients list, this recipe is SO customizable so feel free to add items or leave them out to taste.

1. Heat 1 Tbsp of olive oil in a medium frying pan. Add garlic, almonds, chickpeas and rosemary.

2. Stir occasionally until the chickpeas start to brown. Add more olive oil if needed

3. Place lettuce onto a plate and drizzle with 1 Tbsp of olive oil. Scoop cooked Chickpea recipe onto lettuce (I normally use about half of the mixture for one meal).

4. Sprinkle with sea salt and enjoy! :)


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