Mediterranean Chickpea Salad
Ingredients
The salad
-
2
15-ounce cans
chickpeas (garbanzo beans), rinsed and drained, or 3 cups cooked chickpeas
-
1
medium
red bell pepper, chopped
-
2
English
cucumbers, seeded and chopped
-
½
cup
olives
-
1
cup
cherry tomatoes
-
½
cup
chopped fresh flat-leaf parsley (about 1 bunch)
-
½
cup
chopped red onion
The dressing
-
3
tablespoons
extra light olive oil
-
2
tablespoons
vinegar or lemon juice
-
½
tablespoon
poppy seeds
-
½
tablespoon
Dijon mustard
-
½
teaspoon
minced garlic
-
½
teaspoon
salt
-
¼
teaspoon
onion powder
-
½
tablespoon
chopped parsley
-
2
tablespoons
granulated sugar
-
1
teaspoon
salt, divided
Instructions
- In a large bowl, mix together the chickpeas, bell pepper, cucumber, olives, cherry tomatoes, parsley, and red onion.
- In another bowl, whisk together the olive oil, vinegar or lemon juice, mustard, minced garlic, salt, onion powder, parsley, sugar, and additional salt.
- Pour the dressing over the chickpea salad mixture and toss to coat.
- Serve immediately or refrigerate.
Nutrition Facts (estimated)
Servings
3-4
Calories
267
Total fat
18g
Total carbohydrates
25g
Total protein
3g
Sodium
1560mg
Cholesterol
0mg
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