Chickpeas are one of the best sources of folate (helps red cell production and carries oxygen to the muscles) and iron. However, iron is best absorbed with vitamin C, which is what makes this chickpea and red pepper combo so powerful. Red peppers carry over 300% of your daily requirement for vitamin C, which is an ever-important vitamin that helps cells recover.
Beans in general can help improve blood sugar levels, help shed fat and increase glycogen stores (important for exercise and life in general).
This no-cook instant energy recipe is perfect on its own or can be tossed onto a healthy salad. Perfect to stave off that mid-afternoon slump, skip the heavy carbs and nosh on this!
Chickpea Red Pepper Salad
2 15-oz. cans chickpeas, rinsed
2 red bell peppers, finely diced
1 cup cilantro, chopped
1 cup flat-leaf parsley, chopped
3 cloves garlic, minced
1 tbs. olive oil
juice of 1 lemon
Rinse chickpeas. Toss together all ingredients in a large mixing bowl. Chill in the fridge (up to 2 hours to let the flavors meld) and enjoy!