Chickpea & Veggie Salad
A delicious medley of veggies and chickpeas which is high in fibre and protein
Course
Main Dish
,
Salads
,
Sides
Keyword
high fibre
,
high protein
,
low carb
,
nutrient dense
,
plant based protein
,
vegetables
,
vegetarian
Prep Time
15
minutes
Passive Time
10
minutes
Prep Time
15
minutes
Passive Time
10
minutes
Ingredients
Salad
2
cups
chickpeas
(if canned, drain and rinse)
1/2
cup
cherry tomatoes, sliced
1/2
cup
red peppers, chopped
1/4
cup
red onion
1/2
cup
cucumbers, sliced
1/2
cup
chopped fresh herbs
(I used cilantro and mint)
1/4
cup
crumbled feta
(goat cheese would also work well)
Dressing
3
tbsp
extra virgin olive oil
juice of 1/2 a lemon
salt and pepper
(to taste)
1
clove
garlic minced
1
tsp
honey
1/2
tsp
dried oregano
Instructions
Place chickpeas and veggies in a serving bowl.
Prepare the salad dressing in a separate, small bowl and pour onto salad.
Refrigerate the salad for at least 10 minutes to allow the flavours to combine.
Serve over a bed of greens and enjoy! (I used arugula and topped my dish off with some sliced avocado!)