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.
Servings: 8
Cost: $8.25, $1.03 per Serving
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
- ⅔ 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
- In a large mixing bowl, combine 2 (15.5-ounce) cans chickpeas, rinsed and drained, 1 cup chopped flat-leaf parsley, 1 cup English cucumber (quartered and sliced), 2 cups quartered grape tomatoes, and ? cup diced bell pepper.
- In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, zest of 1 lemon, 2 cloves minced garlic, ¼ teaspoon cumin, ½ teaspoon kosher salt, and ½ teaspoon fresh ground black pepper until well combined.
- Pour the dressing over the chickpea mixture.
- Toss everything together until the vegetables and chickpeas are evenly coated.
- Cover and refrigerate for 1 hour before serving.
- Serve chilled and enjoy.
Nutrition
Calories: 237kcal | Carbohydrates: 33g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Sodium: 160mg | Potassium: 490mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1032IU | Vitamin C: 28mg | Calcium: 72mg | Iron: 4mg
