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5
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Chickpea Salad
Simple and easy to make and so fresh and delicious, this chickpea salad is perfect to serve as a side or vegetarian main. Made with fresh veggies, herbs and goats cheese and tossed in a lemon dressing.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Salad, Side Dish
Cuisine:
Mediterranean
Servings:
4
servings
Calories:
340
kcal
Author:
Neli Howard
Ingredients
2
cups
diced English cucumber
peeled in stripes and quartered
2
cups
cherry tomatoes
halved
¼
cup
sliced red onion
15
oz
can chickpeas
rinsed and drained
1
avocado
diced
½
cup
crumbled goat cheese
¼
cup
minced fresh parsley
Dressing
2
tablespoon
extra virgin olive oil
2
tablespoons
fresh lemon juice
½
teaspoon
Italian seasoning
½
teaspoon
salt
¼
teaspoon
pepper
Instructions
Whisk together dressing ingredients in a jar or in a small bowl
Mix all of the salad ingredients in a large bowl. Toss with the homemade salad dressing. Taste and add more salt if necessary.
Serve immediately or refrigerate for a couple of hours.
Notes
Feel free to add in other salad veggies you have. Bell peppers, green onions, or sliced black olives are great additions.
Dice the red onion fairly small so that it doesn't overpower the other ingredients and combines well.
If making ahead of time, leave the avocado out until you are ready to serve. Without the avo, the chickpea salad will keep well for 4 to 5 days.
Nutrition
Calories:
340
kcal
|
Carbohydrates:
25
g
|
Protein:
13
g
|
Fat:
23
g
|
Saturated Fat:
6
g
|
Cholesterol:
13
mg
|
Sodium:
706
mg
|
Potassium:
705
mg
|
Fiber:
9
g
|
Sugar:
4
g
|
Vitamin A:
1116
IU
|
Vitamin C:
33
mg
|
Calcium:
113
mg
|
Iron:
3
mg
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