Chickpea Salad
This easy Chickpea Salad is bright, fresh, and loaded with crunchy veggies, feta, and a simple lemon dressing. Whether you're looking for a quick Mediterranean chickpea salad, a protein-packed lunch, or a clean-out-the-fridge dinner, this one's a keeper.
Servings: 6 servings
Calories: 291kcal
Ingredients
- 19 ounce chickpeas aka garbanzo beans, rinsed and drained (1 can)
- 3 large tomatoes chopped
- ½ large English cucumber chopped
- 1 medium red bell pepper diced
- 4 green onions chopped
- 1 cup pea shoots
- 6 leaves fresh basil chopped
- 2 tablespoon olive oil
- 2 tablespoon fresh lemon juice
- 1 cup feta cheese cubed
- salt and pepper to taste
Instructions
- Add all the ingredients to a large salad bowl, including the olive oil and lemon juice and toss well.
- Serve immediately.
Notes
- Drain those chickpeas well. Watery salad? Not today.
- Use fresh lemon juice: bottle stuff doesn’t hit the same.
- Crumbled block feta > pre-crumbled. It’s creamier and makes every bite better.
- Want to bulk it up? Add avocado, cooked quinoa, or grilled chicken.
- Don’t overthink it. This healthy chickpea salad is meant to be flexible, use what you’ve got, taste as you go, and make it yours.
Nutrition
Serving: 1serving | Calories: 291kcal | Carbohydrates: 32g | Protein: 14g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 22mg | Sodium: 306mg | Potassium: 600mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1802IU | Vitamin C: 70mg | Calcium: 189mg | Iron: 3mg
