Name: Reverse Your Fatty Liver Chickpea and Pumpkin Seed Salad
Prep time: 10 min
Cook time: 25 min
Ingredients: 1 cup canned chickpeas(drained); 1/2 cup raw pumpkin seeds; 1 cup canned kidney beans(drained); 1 large bunch baby spinach(washed thoroughly & dried); 2-4 Tbs olive oil; 1/4 tsp coarse sea salt; 1/4 tsp red pepper flakes(optional)

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Reverse Your Fatty Liver Chickpea and Pumpkin Seed Salad

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Prep Time 10

Cook Time 25

Course Salad

Servings 3

Ingredients

1 cup canned chickpeas(drained)
1/2 cup raw pumpkin seeds
1 cup canned kidney beans(drained)
1 large bunch baby spinach(washed thoroughly & dried)
2-4 Tbs olive oil
1/4 tsp coarse sea salt
1/4 tsp red pepper flakes(optional)

Instructions

Preheat your oven to 250°F.
On a baking sheet, put chickpeas on one side & on the other side, scatter the pumpkin seeds.
Bake till crunchy, about 20 minutes.
In a medium pot heat the olive oil until it reaches a steady medium heat for frying.
Using a slotted spoon, transfer the chickpeas to the oil and fry until very crispy, 2 to 3 minutes.
With a slotted spoon, transfer the chickpeas to a plate lined with paper towels.
Once cooled, mix all ingredients together and enjoy.