This no-cooking-required recipe was originally made as one of the Cutie Foodie’s contributions to the Super Bowl Sunday spread. And let me tell you, for being SO incredibly simple, this ended up being quite the super-bowl of light and refreshing deliciousness!
Here’s what you’ll need:
1 can garbanzo beans
1 can corn kernels
1 large avocado
1 large plum tomato
1/2 large red onion
juice of 1 lemon
salt, pepper, & chopped cilantro to taste
1. Thoroughly rinse your garbanzo beans, removing the skin.
Although tedious, allowing the running water to naturally loosen the skins and popping each chickpea from its plastic-like casing is a vital step for those who suffer with gastrointestinal sensitivities like I do!
Chickpea skin contains a high amount of lectin, a plant-based protein that binds to specific sugars, causing the clumping together of certain cell types. Thus, removing the skin — removing the lectin — simultaneously removes the binding agent that prevents weak GI tracts from being able to digest beans and lentils.
2. Rinse the rest of your canned goods & produce.
3. Chop up the veggies into chip-friendly sizes & simply throw it all in one big bowl! Squeeze in your lemon, season with salt & pepper, & garnish with cilantro.
Ideally, make this in the AM to eat in the PM to allow all the flavors to marinate and blend together. Plus, maybe it’s just me, but I definitely prefer to eat this cold!
When not wanting to cause an IBS flare, yet also not wanting to miss out on the chips, take a look at the ingredients list over the nutritional content! What I love about Late July Snacks’ chips are their simple, organic ingredients…all of which I can pronounce BTW!