Chickpea Salad
This salad takes less than 10 minutes to make and is packed with protein. For a vegan version, omit the feta cheese and substitute with one diced avocado.
Ingredients
Salad
- 1 can (540 ml or 19 oz) chickpeas
- 1 cup cherry or grape tomatoes (halved)
- 1/2 cucumber, diced
- 1/2 cup red onion
- 1/4 cup feta cheese, cubed For a vegan version, omit feta cheese and add 1 diced avocado
- 1/2 cup fresh parsley, finely chopped
Dressing
- 3 Tbsp olive oil
- 2 Tbsp balsamic vinegar
- 1 clove garlic, minced
- salt and pepper to taste
Instructions
- Drain the chickpeas. You may save this liquid (aquafaba) as a substitute for egg whites in a baking recipe. Rinse the chickpeas under cold water.
- In a large bowl, add the salad ingredients and toss.
- In a small bowl or jar, mix the salad dressing ingredients. Pour over salad and toss gently.
