Whether you’re a vegan, vegetarian or just fancy something meat-free, this is the perfect meal for a light lunch or dinner. The chickpeas bulk out the salad with a high-protein source and will keep you full for hours. This recipe also comes topped with a delicious lemon parsley vinaigrette.
INGREDIENTS
For the salad:
- 1 (15 oz) can chickpeas, drained and rinsed
- 1/2 medium cucumber, chopped
- 1/2 bell pepper, chopped
- 1/2 cup cherry tomatoes, chopped
- 1/2 red onion, thinly sliced
- 1/4 cup chopped kalamata olives
- 1/4 cup crumbled feta
- Sea salt
- Freshly ground black pepper
For the vinaigrette:
- 4 tbsp extra-virgin olive oil
- 3 tbsp white wine vinegar
- 1 tbsp fresh lemon juice
- 1 tbsp freshly chopped parsley
- 1/4 tsp red pepper flakes
- Sea salt
- Freshly ground black pepper
Yields 2 servings
DIRECTIONS
- In a large bowl toss together chickpeas, cucumber, bell pepper, tomatoes, red onion, olives, and feta. Season with salt and pepper.
- In a small bowl, combine olive oil, vinegar, lemon juice, parsley, and red pepper flakes. Cover top with clingfilm and shake until emulsified, then season with salt and pepper.
- Dress salad with vinaigrette, serve and enjoy!
