Mediterranean Chickpea Salad with Simple Vinaigrette
This refreshing chickpea salad combines protein-packed chickpeas, juicy tomatoes, crisp cucumbers, and a lemon-herb vinaigrette made with avocado oil. Perfect for a quick anti-inflammatory lunch or a make-ahead side dish!
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Servings: 4
Calories: 203kcal
Cost: $1.75 per serving
Equipment
- 1 knife
- 1 cutting board
- 1 glass storage container
Ingredients
- 1 (15 oz) can chickpeas or garbanzo beans (drained and rinsed)
- 1 cup cherry or grape tomatoes quartered
- 5 small English cucumbers diced similar in size to the tomatoes
- 2 tbsp avocado oil (or olive oil)
- 2 tbsp lemon juice (freshly squeezed or juice)
- 1/4 tsp garlic powder (can use one garlic clove, finely minced)
- 1/4 tsp Italian seasoning
- 1/4 tsp black pepper
Instructions
Wash and Cut Vegetables
- Dice cucumbers and then quarter tomatoes. Add to glass storage container.
Drain and Rinse Chickpeas
- Drain and rinse chickpeas (or garbanzo beans) in metal colander. Add to the glass storage container.
Mix Vinaigrette
- Whisk together avocado oil, lemon juice, and herbs in a small bowl.
Add Dressing
- Pour the dressing over the chickpea mixture and toss gently until evenly coated.
- Taste and adjust seasoning to your preference. Chill for 30 minutes and then enjoy.
Add Optional Toppings
- Add feta or goat cheese and grilled chicken breast for a heartier meal or salad.
- Wait to add these toppings until serving as the cheese doesn't stay as fresh when sitting in the dressing. Waiting also allows this meal to accomodate food allergies and preferences.
Nutrition
Calories: 203kcal (10%) | Carbohydrates: 27.5g (9%) | Protein: 5.6g (11%) | Fat: 8.3g (13%) | Saturated Fat: 0.9g (6%) | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 5.2g | Sodium: 323mg (14%) | Potassium: 192mg (5%) | Fiber: 5.2g (22%) | Sugar: 1g (1%) | Vitamin C: 7.5mg (9%) | Calcium: 34mg (3%) | Iron: 1.4mg (8%)