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Chickpea Salad
This Chickpea Salad is a wonderful plant-based meal that will fill you up without feeling dragged down and sluggish. Made with fresh vegetables, herbs, and the most simple dressing.
Prep Time
15 mins
Total Time
15 mins
Servings: 6 servings
Calories: 292 kcal
Course:
Side Dish , Salad , Lunch
Cuisine:
American
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.
Cup of Yum
Notes
- Transfer your leftovers to an airtight container and store in the fridge for 3-5 days.
- You may find that the salt in the dressing pulls moisture from the veggies in the salad. If you plan on having leftovers, you can prepare the dressing separately and toss with the salad as you enjoy it.
Nutrition Information
Serving
1serving
Calories
292kcal
(15%)
Carbohydrates
32g
(11%)
Protein
14g
(28%)
Fat
13g
(20%)
Saturated Fat
5g
(25%)
Cholesterol
22mg
(7%)
Sodium
300mg
(13%)
Potassium
593mg
(17%)
Fiber
9g
(36%)
Sugar
9g
(18%)
Vitamin A
1802IU
(36%)
Vitamin C
70mg
(78%)
Calcium
186mg
(19%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 292
% Daily Value*
| Serving | 1serving | |
| Calories | 292kcal | 15% |
| Carbohydrates | 32g | 11% |
| Protein | 14g | 28% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 22mg | 7% |
| Sodium | 300mg | 13% |
| Potassium | 593mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 9g | 18% |
| Vitamin A | 1802IU | 36% |
| Vitamin C | 70mg | 78% |
| Calcium | 186mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.