Recipe: Zesty Chickpea Salad

This chickpea salad is super light, tangy from the lemon and has so many textures to keep each bite interesting! This recipe will hold up well in the fridge so you can make it for your next few lunches.

Zesty Chickpea Salad

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Yield: 4 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Rachel Aust

Prep time: 10 MinTotal time: 10 Min

Ingredients US Metric

For the salad

• 2 cups cooked and drained chickpeas (about 1 can)
• 1 cup sliced cherry tomatoes
• 2 Lebanese cucumbers
• 1/4 cup chopped parsley
• 100g Goat's cheese
• 1/4 red onion
• 1/8 cup fresh mint leaves

For the dressing

• 2 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp garlic (minced)
• Salt
• pepper
• 1/2 tsp lemon zest

Instructions

1. Start by slicing up 2 Lebanese cucumbers and cherry tomatoes.
2. In a bowl combine chickpeas, cherry tomatoes, Lebanese cucumber, chopped parsley, and goat's cheese.
3. To make the dressing add olive oil, lemon juice, lemon zest, salt, pepper, and minced garlic to a bowl and stir it well.
4. Keep the dressing separate if you're prepping the salad, and serve with the dressing on top when you're ready.

Nutrition Facts

Calories

289.20

Fat (grams)

14.39 g

Sat. Fat (grams)

4.86 g

Carbs (grams)

29.23 g

Fiber (grams)

7.66 g

Net carbs

21.57

Sugar (grams)

6.94 g

Protein (grams)

13.22 g

Sodium (milligrams)

523.68 mg

Cholesterol (grams)

11.50 g

While I do my best to calculate the nutritional information these figures should be considered estimates only.

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