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Chickpea Salad

Bright and Protein-Packed Chickpea Salad to Energize Your Day

This Chickpea Salad is a colorful and protein-packed option perfect for a quick, nutritious meal.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salads
Cuisine: Mediterranean
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1/4 cup Extra Virgin Olive Oil You can substitute with avocado oil.
  • 3 tablespoons Lemon Juice Freshly squeezed; lime juice is an alternative.
  • 1 clove Garlic Pressed; omit for a milder taste.
  • 1/2 teaspoon Sea Salt Adjust to your preference.
  • 1/4 teaspoon Black Pepper Substitute with white pepper for a gentler heat.
Salad
  • 1 cup Cherry Tomatoes Halved; any ripe tomato works as a substitute.
  • 1 medium English Cucumber Sliced; Persian cucumber can be an alternative.
  • 1 can Chickpeas (Garbanzo Beans) Drained and rinsed; use canned for convenience.
  • 1/4 cup Red Onion Thinly sliced; shallots can be a subtler option.
  • 1 medium Avocado Diced; swap in diced celery for a lighter option.
  • 1/4 cup Cilantro Chopped; parsley is a great substitute.
  • 1/2 cup Feta Cheese Crumble; goat cheese or nutritional yeast for dairy-free.

Equipment

  • bowl

Method
 

Preparation
  1. In a small bowl, whisk together the dressing ingredients until emulsified.
  2. In a large salad bowl, combine the salad ingredients.
  3. Pour the prepared dressing over the salad and toss gently.
  4. Serve immediately or store in an airtight container.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 25gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 10mgSodium: 400mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 3mg

Notes

Store the salad covered with plastic wrap to prevent avocado from browning. Refrigerate for improved flavor over 3-4 days.

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