Chickpea Salad

• portions: 6 servings
• temps actif: 20 minutes
• temps total: 1 hour 25 minutes

Ingrédients

2 cups grape tomatoes (halved)

1 cup diced cucumber

1 cup diced carrot

¾ cup diced bell pepper

2 cups cooked chickpeas

½ cup chopped fresh mint

½ cup chopped cilantro

¼ cup finely diced red onion

1 lemon (juiced)

¼ cup olive oil

2 tablespoons red wine vinegar

½ teaspoon cumin

¼ teaspoon salt

¼ teaspoon black pepper

1 avocado (optional)

Instructions

In a medium bowl, combine tomatoes, cucumber, chickpeas, bell pepper, parsley, and red onion.

Add the olive oil, vinegar, cumin, salt, and pepper. Toss well to combine.

If using, cut the avocado into cubes and place in a small bowl. Squeeze the juice from ½ of a lemon over the avocado and gently stir to combine. (If not using avocado, squeeze 1 to 2 tablespoons lemon juice over the salad and toss.

Refrigerate for at least one hour before serving.

Nutrition

• Calories: 238 kcal
• Lipides Totaux: 15 g
• Lipides Saturés: 2 g
• Sodium: 259 mg
• Glucides Totaux: 20 g
• Fibres Diététiques: 7 g
• Sucres Totaux: 3 g
• Protéines: 6 g