cleananddelicious
This colorful chickpea salad is a healthy, budget-friendly addition to your table! This plant forward dish is packed with fiber!
Yield
8 Servings
Preparation time
15 minutes
Ingredients
2 can chickpeas, drained and rinsed
1 medium cucumber (diced)
1/2 large red onion, diced
2 C red bell pepper, diced
1 C kalamata olives (halved and rinsed)
1/2 C crumbled feta cheese
1 avocado (diced)
1/4 C mint, chopped
1/4 C vegetable or olive oil
1/4 C lemon juice
1/2 tsp Dijon mustard
1 garlic clove
1 tsp salt
3/4 tsp ground black pepper
Instructions
1. Combine chickpeas, cucumber, bell peppers, red onion, Kalamata olives, feta cheese, fresh herbs, and avocado in a small bowl.
2. Next, make the vinaigrette. In a separate small bowl, whisk together the oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until well combined.
3. Pour the vinaigrette over the chickpea mixture. Toss until ingredients are evenly coated.
4. Enjoy immediately or refrigerate until ready to serve.
Notes
- Serve this salad on its own, over leafy greens, or as a side dish.
- For extra protein, add hard-boiled eggs, canned tuna, or canned salmon.
- Refrigerate leftovers in a covered container for up to 3–4 days.
Nutrition Info per serving:
Calories: 247, Saturated Fat: 3.3g, Sodium: 373mg, Carbohydrates: 31g, Total Sugars: 3g, Fiber: 11g, Protein: 8g
Source
https://cleananddelicious.com