Serves: 4 Prep Time: 20 Minutes
This Greek-Style Chickpea salad is perfect for summer! Light, tasty and filling – and can be made without turning the oven on! This salad also comes together in just 20 minutes, making it ideal for meal prep. Just throw it together on the weekend and you’re set with 4 lunches ready to go!
1 can (or 3 cups) low-sodium chickpeas
1 yellow bell peppe, diced
1 cup Cherry or Grape tomatoe, diced
3 mini cucumbers (or 1 cup), sliced and cut in quarters
½ cup black olives
¼ cup green onions, sliced
½ cup fresh Basil, chopped finely
1 tbsp Dijon mustard
2 tbsp red wine vinegar
1 tbsp olive oil
½ tbsp. lemon juice
1 tsp garlic powder
Salt and pepper, to taste
- In a medium-sized bowl, mix together chickpeas, yellow pepper, tomatoes, cucumbers, basil, olives and green onions.
- In a smaller bowl, whisk together Dijon mustard, red wine vinegar, olive oil, garlic powder, and salt and pepper.
- Add dressing to the medium-sized bowl and combine with salad.
Nutrition Information: For ¼ of recipe
Calories 199 / Fat: 5.9g (Saturated Fat 0.9g, Trans Fat 0g) / Sodium 210mg / Carbohydrate 28.8g (Fibre 6.2g, Sugar 4.5g), / Protein 9.3g