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AuthorKatia StratoudakisCategoryVeganFor the Salad:
1 can (15 oz) chickpeas (drained and rinsed)
1 cup cherry tomatoes (halved)
1 cucumber (diced)
1 red bell pepper (diced)
¼ red onion (thinly sliced)
1 avocado (diced)
¼ cup fresh parsley (chopped)
¼ cup fresh mint (chopped)
For the Dressing
¼ cup olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic (minced)
salt and pepper to taste
Salad:
1
In a large bowl, combine chickpeas, cherry tomatoes, cucumber, red bell pepper, red onion, avocado, parsley, and mint.
Dressing:
2
In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper until well combined.
3
Pour the dressing over the salad and toss gently to coat.
Serving:
4
Serve the salad chilled or at room temperature. Enjoy a refreshing, protein-packed vegan meal!
Nutrition Facts
0 servings
Serving size
- Amount per serving
- Calories280
- % Daily Value *
- Total Fat 15g20%
- Saturated Fat 2g10%
- Sodium 300mg14%
- Total Carbohydrate 30g11%
- Dietary Fiber 8g29%
- Total Sugars 5g
- Protein 8g
- Vitamin A 20mcg3%
- Vitamin C 40mg45%
- Calcium 6mg1%
- Iron 15mg84%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
For the Salad:
1 can (15 oz) chickpeas (drained and rinsed)
1 cup cherry tomatoes (halved)
1 cucumber (diced)
1 red bell pepper (diced)
¼ red onion (thinly sliced)
1 avocado (diced)
¼ cup fresh parsley (chopped)
¼ cup fresh mint (chopped)
For the Dressing
¼ cup olive oil
2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 clove garlic (minced)
salt and pepper to taste