Mediterranean Chickpea Salad

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

Ingrédients

2 (15.5-oz.) cans chickpeas, drained, rinsed

1 medium cucumber, chopped

1 red bell pepper, seeds and ribs removed, chopped

1/2 red onion, thinly sliced

1/2 c. chopped pitted Kalamata olives

1/2 c. crumbled feta (about 3 oz.)

Kosher salt

Freshly ground black pepper

1/2 c. extra-virgin olive oil

1/4 c. white wine vinegar

1 tbsp. fresh lemon juice

1 tbsp. chopped fresh parsley

1/4 crushed red pepper flakes

Instructions

In a large bowl, toss chickpeas, cucumber, bell pepper, onion, olives, and feta; season with salt and black pepper.

In a jar with a lid, combine oil, vinegar, lemon juice, parsley, and crushed red pepper flakes. Close jar and shake until emulsified; season with salt and black pepper.

Pour dressing over salad and toss to coat just before serving.

Nutrition

• Calories: 433
• Lipides Totaux: 26 g
• Lipides Saturés: 5 g
• Acides Gras Trans: 0 g
• Cholestérol: 13 mg
• Sodium: 637 mg
• Glucides Totaux: 28 g
• Fibres Diététiques: 11 g
• Sucres Totaux: 8 g
• Protéines: 13 g