Chickpea Mediterranean Salad
This healthy Chickpea Mediterranean Salad is easy to make and full of flavor for a quick side dish or a light meal. It is packed with protein, fiber, and colorful veggies. The recipe is vegan, whole food, GF, oil-free, and nut-free.
Ingredients
- 1⅓ cup (200 g) chickpeas, cooked
- ½ cup (80 g) canned sweet corn, rinsed and drained
- 1 (180 g) cucumber, diced
- 1 large (340 g) tomato, diced
- ½ cup (50 g) olives, chopped
- 3 green onions, thinly sliced, about ⅓ cup
- 2 tbsp fresh dill, chopped
- ½ lemon, juiced or 2 tbsp fresh lemon juice
- 2 tbsp ground flax seed
- ½ tsp Himalayan salt
Instructions
- Start by dicing the cucumber and tomato. Chop the olives in circles, and also chop the green onions and dill.
- Then, add all salad ingredients to a large bowl. Season with freshly squeezed lemon juice, ground flax seeds, and salt.
- Toss to combine. Enjoy!
Notes
- You can use canned chickpeas or you can cook chickpeas from dry. If you use canned, drain and rinse them. If you use dry, you will need about ⅔ cup (120 g) dry chickpeas for this recipe. Soak them overnight. Put them in a pot, cover with water and bring to a boil. Cook for about 40 minutes or until soft.
Nutrition
Serving: 1gCalories: 323kcalCarbohydrates: 53gProtein: 14gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 7gSodium: 595mgFiber: 15gSugar: 14g
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