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Chickpea Salad
Chick pea salad is bursting with so many fresh ingredients and an easy citrus dressing. Try this for a quick protein packed lunch or dinner.
Prep Time
20
minutes
mins
Chill
1
hour
hr
Total Time
1
hour
hr
20
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
8
Calories:
237
kcal
Author:
Carrie Barnard
Ingredients
2
15.5 oz cans chickpeas, rinsed and drained
1
cup
flat-leaf parsley. chopped
1
cup
English cucumber
quartered and sliced
2
cups
grape tomatoes
quartered
2/3
cup
bell pepper
diced
3
tablespoons
olive oil
2
cloves
garlic
minced or pressed
2
tablespoons
lemon juice
Zest of 1 lemon
¼
teaspoon
cumin
½
teaspoon
kosher salt
½
teaspoon
fresh ground black pepper
Instructions
Add to a large bowl the chickpeas, parsley, cucumber, tomatoes, and bell peppers.
In a small bowl whisk together the olive oil, lemon juice, lemon zest, cumin, garlic, salt, and pepper.
Add the two mixtures together and toss to coat.
Chill for an hour before serving.
Nutrition
Calories:
237
kcal
|
Carbohydrates:
33
g
|
Protein:
10
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Sodium:
160
mg
|
Potassium:
490
mg
|
Fiber:
9
g
|
Sugar:
7
g
|
Vitamin A:
1032
IU
|
Vitamin C:
28
mg
|
Calcium:
72
mg
|
Iron:
4
mg