Summer Greek Chickpea Salad
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4
Description
This vegan greek chickpea salad is the perfect way to highlight late summer produce like cucumber, tomatoes, peppers, and herbs. Topped with a light lemon dressing it's a great light dinner or packed lunch.
Ingredients
- 1 medium cucumber diced
- 300 grams (~2 cup) cherry tomatoes
- 2 avocados diced
- 1 sweet pepper diced (red or yellow)
- ¼ red onion finely minced
- 450 grams (~3 cup) cooked or canned chickpeas, drained and rinsed
- 1 handful fresh oregano minced
Lemon Vinaigrette
- Juice of a lemon ~¼ cup
- 60 ml (¼ cup) olive oil, extra virgin
- ½ teaspoon sea salt
- ½ teaspoon pepper
- ¼ teaspoon dijon mustard
- ¼ teaspoon maple syrup or honey
Instructions
- Add the cucumber, tomatoes, avocado, pepper, onion, and chickpeas to a large bowl.
- To make the vinaigrette, combine the lemon juice, olive oil, salt, pepper, mustard, and maple syrup in a small container. Pour over the salad and mix thoroughly until combined.
- If possible, cover the salad and set it aside for 1-2 hours before serving, or serve immediately. Leftovers will keep well in a sealed container in the refrigerator for up to two days.
Nutrition
Serving: 1 | Calories: 449kcal | Carbohydrates: 39g | Protein: 11g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 25g | Sodium: 602mg | Fiber: 16g | Sugar: 8g
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.