Ingredients:
Chickpea Salad
1 (15-ounce) can chickpeas (with salt), drained well (do not rinse)
3/4 cup diced English cucumber
3/4 cup or quartered cherry tomatoes
1 red bell pepper, freshly roasted, or 1/2 cup jarred roasted red pepper, diced
1/3 cup roughly chopped fresh parsley (or mixture of parsley, basil, and dill)
1/4 cup finely diced red onion
1 small avocado, seeded, quartered, peeled, and cubed (optional)
1/2 teaspoon sea salt, or to taste
1/2 cup diced feta cheese or sliced Kalamata olives
Lemony-Mint Vinaigrette
3 tablespoon extra-virgin olive oil
Juice of 1/2 lemon (1 1/2 tablespoons)
2 tablespoons minced fresh mint
1 garlic clove, minced
1/4 teaspoon sea salt
Instructions:
1. In a large bowl, gently stir together the chickpeas, cucumber, tomatoes, roasted
pepper, parsley, onion, avocado (if using), and salt.
2. In a small jar, shake together all Lemony-Mint Vinaigrette ingredients. Drizzle over
the chickpea mixture and gently stir to combine. Adjust seasoning.
3. Transfer to a serving bowl, sprinkle with the feta, and serve.
Hint: For best results, pat the chickpeas, cucumber, tomatoes, and roasted pepper dry
before combining in step #1, so the vinaigrette better adheres to these chickpea salad
ingredients. To serve as an entrée, stir in bite-sized protein, such as grilled chicken or
tofu cubes.
Serves: 4
Protein: 7g
Calories: 271