Description
A refreshing and protein-packed chickpea salad made with fresh vegetables, herbs, and a zesty lemon dressing. Perfect as a light lunch or side dish.
Ingredients
Units
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp red wine vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, and parsley.
- In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, salt, and black pepper.
- Pour the dressing over the chickpea mixture and toss to coat evenly.
- Chill for at least 30 minutes to allow flavors to meld.
- Serve cold or at room temperature.
Notes
- You can add feta cheese or avocado for extra flavor and creaminess.
- This salad keeps well in the refrigerator for up to 3 days.
- Perfect for meal prep or as a potluck dish.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 0mg