mexican fiesta

What's a girl to do with leftover cooked chickpeas, brown rice + lots of fresh veggies?

Well a mexican fiesta of course! The husband is gone on the road so that typically means I keep my meals super simple. and I often work my way through the fridge and throw together whatever I can find. 

We all need a break right?

This salad was a party on my plate and my palate.

It was loaded with lots of fresh greens, crunchy veggies and it also packed a lot flavour.


  • Two large handfuls of greens (I used romaine but any greens are fab!)
  • 1/2 cup chickpeas (previously cooked OR canned + rinsed well)
  • 1/2 cup brown rice (previously cooked)
  • Clove of garlic (minced)
  • 1/2 organic red bell pepper
  • 1 stalk of celery
  • 1/4 cup salsa (preferably a good organic brand with no added sugar OR homemade would be even better!)
  • Handful of nacho chips (I used this brand)
  • Handful of fresh basil (rough chopped)


  1. I had previously cooked my chickpeas and brown rice but added it to a pan to warm up a bit. I added a clove of minced garlic, a bit of extra virgin olive oil, sea salt + pepper.
  2. In the meantime, wash + chop your red bell pepper and celery.
  3. I added it to my rice + chickpea mixture for a minute or so on very low heat.
  4. Assemble your greens on a plate.
  5. Add the rice/chickpea/red pepper/celery mixture on top of the greens.
  6. Crush up your desired amount of nacho chips.
  7. Add about 1/4 cup of salsa + sprinkle the basil on top.

photo via

Wishing you a very Happy Easter weekend!