Chickpea Salad
A fresh salad built on cooked chickpeas with raw vegetables and a tangy dressing. Vegetables and protein components swap freely to match seasons and preferences.
Ingredients
Method
Rinse and drain chickpeas if using canned; pat dry with a clean towel.
Dice cucumber into bite-sized pieces and halve cherry tomatoes.
Thinly slice red onion and finely chop fresh parsley.
In a small bowl, whisk together lemon juice, olive oil, minced garlic, salt, and black pepper until emulsified.
Place chickpeas in a large bowl and add cucumber, cherry tomatoes, and red onion.
Pour dressing over the salad and toss until all ingredients are evenly coated.
Transfer to a serving dish and garnish with chopped fresh parsley before serving.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan, with the missing ingredients added to your grocery list.
Plan this in GreenplateAi →