Chickpea Salad
User Reviews
5.0
1,089 reviews
Excellent
Chickpea Salad
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Chickpeas are mixed with ripe tomatoes, crisp cucumbers, and creamy avocados, coated in a simple lemon-infused dressing.
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Ingredients
- 2 cups grape tomatoes halved
- 2 cups diced cucumber
- 15.5 ounces chickpeas drained and rinsed, 1 can
- ¾ cup diced green bell pepper
- ½ cup chopped fresh parsley
- ¼ cup finely diced red onion
- ½ lemon juiced
Dressing
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 avocado optional
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Instructions
- In a medium bowl, combine tomatoes, cucumber, chickpeas, bell pepper, parsley, and red onion.
- Add the olive oil, vinegar, cumin, salt, and pepper. Toss well to combine.
- If using, cut the avocado into cubes and place in a small bowl. Squeeze the juice from ½ of a lemon over the avocado and gently stir to combine. (If not using avocado, squeeze 1 to 2 tablespoons lemon juice over the salad and toss.
- Refrigerate for at least one hour before serving.
Notes
- Store leftover Chickpea Salad covered in the fridge for up to 5 days.
Nutrition Information
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Calories
238
(12%)
Carbohydrates
20g
(7%)
Protein
6g
(12%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Sodium
259mg
(11%)
Potassium
552mg
(16%)
Fiber
7g
(28%)
Sugar
3g
(6%)
Vitamin A
1000IU
(20%)
Vitamin C
38.4mg
(43%)
Calcium
58mg
(6%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238 | 12% |
| Carbohydrates | 20g | 7% |
| Protein | 6g | 12% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 259mg | 11% |
| Potassium | 552mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
| Vitamin A | 1000IU | 20% |
| Vitamin C | 38.4mg | 43% |
| Calcium | 58mg | 6% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
1,089 reviews
Excellent
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