I decided to bring it home and make it into a salad for lunch. Per serving, these babies pack 12 grams of fiber, 11 grams of protein and 20% of your daily iron.
I grabbed a handful of almonds and gave them a rough chop.
I put 1/2 the bag of chickpeas (1/2 bag = 1 serving) on top of a bed of salad mix (spinach and arugula), then sprinkled the almonds on top. The chickpeas had so much flavor that the salad didn’t need dressing.
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