Chickpea Cucumber Salad (Life-changing Marinade)

• 분량: 4 servings
• 활동 시간: 20 minutes
• 총 시간: 20 minutes

재료

1 can chickpeas (15 oz / 400 g can — or 1½ cups / 240 g of cooked chickpeas)

2 cups cucumber (diced)

1½ cups cherry tomatoes (halved)

½ cup Kalamata olives (halved)

⅓ cup shallot (chopped)

¾ cup corn (fresh, canned, or frozen)

⅓ cup parsley (finely chopped)

1 avocado (diced)

4 ounces crumbled feta cheese (optional — sub non-dairy feta)

4 tablespoons extra virgin olive oil

2 tablespoons red wine vinegar (sub apple cider vinegar or lemon juice)

1 tablespoon Dijon mustard (or American mustard)

1 tablespoon honey (or maple syrup)

1 teaspoon dried oregano

¾ teaspoon salt (more or less to taste — use less if adding feta + black pepper to taste)

방향

Make the Dressing: In a medium bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons red wine vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey, 1 teaspoon dried oregano, ¾ teaspoon salt, and pepper.

Marinate the Chickpeas: Drain and rinse 1 can chickpeas, then stir them into the dressing. Let them soak up the flavors while you prep the veggies.

Tip: warm the chickpeas in the microwave for 30 seconds before adding them—the heat helps them absorb the marinade even better.

Add Veggies: To a large bowl, add 2 cups cucumber (diced), 1½ cups cherry tomatoes (halved), ½ cup Kalamata olives (halved), ⅓ cup shallot (chopped), ¾ cup corn, and ⅓ cup parsley (chopped).

Pour marinated chickpeas and dressing over veggies. Mix well.

Finish & Serve: Fold in 1 avocado and 4 ounces crumbled feta cheese(if using). Serve immediately or chill before serving.

영양 정보

• 1회 제공량: 1 of 4
• 칼로리: 479 kcal
• 지방 전체: 33 g
• 포화 지방: 7 g
• 불포화 지방: 23 g
• 콜레스테롤: 25 mg
• 나트륨: 873 mg
• 탄수화물 전체: 38 g
• 식이섬유: 11 g
• 총 당류: 13 g
• 단백질: 13 g