Chickpea Salad
Chickpea Salad is a quick and easy throw together salad packed with raw vegetables and super foods. No cooking required! A quick mix of canned garbanzo beans, avocado, onion, pepper, celery, tomatoes and a light lemon vinaigrette.
Servings: 6 servings
Equipment
Ingredients
- 2 15 ounce cans chickpeas (garbanzo beans) rinsed and drained
- 1 medium green bell pepper seeds and stem removed, chopped
- 1 1/2 cups fresh flat-leaf parsley chopped, about 1 bunch
- 1/2 cup red onion minced
- 1/2 cup celery chopped
- 1 avocado peeled, pit removed, chopped
- 1 cup grape tomatoes halved
- 2 cloves garlic minced
- 3 tablespoons olive oil extra virgin
- 3 tablespoons lemon juice from 1 to 1½ lemons
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
Instructions
- In a large bowl, add all of the ingredients except the lemon juice, olive oil, and salt and pepper. Gently toss to mix.
- Add lemon juice to a small bowl. Pour in a very thin, steady stream of olive oil while whisking the entire time to emulsify the dressing. Pour over salad and gently toss to distribute the dressing.
- Season to taste with the kosher salt and freshly ground black pepper.
- Serve immediately or chill up to 4 days.
Notes
If not planning on serving right away, you might want to wait to add the avocado as it will brown with time.
Nutrition
Calories: 134kcal | Carbohydrates: 7g | Protein: 1g | Fat: 12g | Saturated Fat: 1g | Sodium: 214mg | Potassium: 368mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1630IU | Vitamin C: 46.1mg | Calcium: 34mg | Iron: 1.3mg
