15-Minute Mediterranean Chickpea Salad

• servings: 8 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

2-15 ounce cans of chickpeas, (drained and rinsed)

1 English cucumber, (chopped into bite-sized pieces)

1/2 red onion, (finely diced)

2 cups yellow and orange bell peppers, (diced)

1/2 cup Kalamata olives, (sliced in half)

1/2 cup feta cheese, (crumbled)

1 avocado, (chopped)

1/4 cup fresh chopped herbs, (I used mint and basil)

salt and pepper to taste

1/4 cup extra virgin olive oil

1/4 cup lemon juice

1/2 teaspoon Dijon mustard

1 clove garlic, (crushed)

1/2 teaspoon sea salt

1/4 teaspoon black pepper

Directions

Salad Dressing

In a small spouted cup or mason jar, combine extra virgin olive oil, lemon juice, dijon mustard, garlic, salt, and pepper. Whisk until well combined.

Mediterranean Chickpea Salad

Drain and rinse the chickpeas before placing into a large bowl. Add on the cucumber, red onion, bell peppers, kalamata olives, feta cheese, avocado, mint and basil. Set aside.

Drizzle the dressing over the salad and gently toss until all the beans and veggies are coated in the seasoning. Adjust seasonings and enjoy!

Nutrition

• Calories: 169 kcal
• Total Fat: 14 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Cholesterol: 8 mg
• Sodium: 392 mg
• Total Carbohydrate: 10 g
• Dietary Fiber: 4 g
• Total Sugars: 3 g
• Protein: 3 g