This week I’m back to counting my calories and macros after having a week off for vacation. Jake and I traveled to Vancouver for a week, taking in all the sights and eating whatever we wanted – read about our trip here. I knew as soon as we got back I wanted to get back to eating whole foods as much as I could to get back to where I was before the trip. Not necessarily a cut because I know I won’t stick to it during the summer, especially if I start the week of the Fourth of July, but just enough to feel healthy. All of these meant grocery shopping, meal prepping, and finding new recipes to try out. While we were in Vancouver there were always healthy meal options to choose from, even when eating out. I ended up choosing dark green salads loaded with veggies for two days in row because the options were so good.
So aside from all the spinach salads I’ve been noming on, I had a real craving for chickpeas which I can throw on top of my salads for added protein, fiber, and carbs. Thanks to Pinterest, as always, I found an easy recipe for chickpea salad that’s perfect for dinner on warm summer evenings. I can eat this recipe by its self, on a FlatOut wrap, or lettuce for a low-carb wrap option.
what you’ll need
- 15 ounces, chickpeas, also known as garbanzo beans
- 2 stalks of celery
- 1 T. mayo, or an alternative – there’s a lot of spread options to choose from if mayo is not your first choice
- cheese slice
- optional: FlatOut Wrap or romaine lettuce
Rinse the chickpeas and add into a food processor. Chop the celery and cilantro and add into the food processor. Finally, mix in the mayo, or the alternative spread, and chop everything together. I stopped halfway through and mixed everything up with a spoon before finishing it off with a good chop/blend. Since I prepped mine on Sunday, I omitted the avocado until right before eating the it during the week. When it came time to add the chickpea mix to a wrap, I mashed in about 50 grams of avocado and spread it on FlatOut Light Original Wrap with one slice of cheese. Later in the week I added the mix onto some romaine leaves and ate it like a lettuce wrap with avocado on top.
Calories and macros on this recipe: 229 calories, 30g carbs, 9g protein, 14g fat. Those macros do not include the romaine, cheese, or FlatOut Wrap. If you want to lower the fat content on this recipe, you can omit the avocado or mayo all together. This recipe isn’t the highest in protein so I was sure to eat breakfast and lunch with a higher protein content during the day the nights I ate this.
Happy Fourth of July to those in the US! Thanks for reading!