Chickpea & Chopped Veggie Salad
Ingredients
- 1 can (15oz) chickpeas drained and rinsed
- ½ English cucumber chopped
- 1 red bell pepper chopped
- ½ red onion chopped
- 12 cherry tomatoes chopped
- 2-3 cups greens chopped
Dressing
- ⅓ cup olive oil
- ¼ rice vinegar
- 2 tablespoon stone-ground mustard
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- 2 tablespoon honey
Instructions
- Prepare the vegetables: Drain and rinse the chickpeas. Chop the cucumber, red bell pepper, red onion, cherry tomatoes, and greens into bite-sized pieces.Make the dressing: In a small bowl or jar, whisk together the olive oil, rice vinegar, stone-ground mustard, garlic powder, oregano, and honey until well combined and creamy.Combine the salad: Add the chickpeas, chopped vegetables, greens, and feta crumbles to a large bowl.Dress and toss: Pour the dressing over the salad and gently toss until everything is evenly coated.Chill and serve: Enjoy immediately or refrigerate for 30 minutes to allow the flavors to blend. Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Notes
Calories 229; Carbohydrates 27 grams; Fat 6 grams; Fiber 6 grams; Protein 10 grams
