Mexican-Spiced ChickPeas

Updated: Jan 17, 2020

If you were to ask my husband if there were to be anything I loved that could possibly be on the same level of him and our kids; It would be Mexican food.

Hands down. I day dream about it.

I would be happy eating nothing else but Mexican food for the rest of my life, so naturally I try to put Mexican twists into everything I cook! Even if it is just a little bit of my favorite salsa, or my husband's home made guacamole, these little ingredients make my tummy sing happy songs!

I was having a hard time with my creativity the other day in the kitchen. I wanted something delicious for lunch, but I was just incredibley too busy to cook!

Let's just say it; I was lazy, and didn't want to cook anything for that matter.

I needed a lazy, yet delicious lunch! Here is what I created!


Mexican-Twisted Chick Pea Salad


1 Can Low Sodium Chick Peas

1 Red Bell Pepper, Diced

2 Cups Spinach, Roughly Chopped

3 TBS Hemp Seeds

1/2 TBS Olive Oil

1 1/2 TBS Apple Cider Vinegar

2 quick dashes of Chilli Powder

1 dash of ground Cumin

Happy Sized Dollop of your favorite Salsa

1 Corn Tortilla


In a bowl, combine all ingredients and spoon on top of your tortilla

...That's it!

Easy Peasy.

And BONUS: This is completely vegan, kind & clean. And combining the Chick Peas with the Hemp Seeds make a complete protein - woo woo! :)

This will make a good sized bowl. I love to eat some for lunch & save the rest for lunch the next day! *Mwwah* Perfect!





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