Portuguese Chickpea Salad {Salada de Grao de Bico}

• servings: 9 servings
• active time: 15 minutes
• total time: 15 minutes

Ingredients

• 30 ounces Chickpeas canned

• 1/2 red onion (diced)

• 1 Red bell pepper (diced)

• 1 clove Garlic (finely chopped)

• Kalamata olives (1-2 handful)

• Feta or goat cheese (not traditional but optional)

• One bunch of Fresh Parsley (finely chopped)

• 5tbsp Olive oil

• 3 tablespoons Red wine vinegar or balsamic vinegar (I prefer balsamic)

• Salt and Pepper to taste

Directions

1. In a large bowl toss together chickpeas, onion, bell pepper, Kalamata olives, cheese and parsley.

2. In a small bowl whisk together oil, minced garlic and vinegar. Taste and adjust olive oil/vinegar to taste. I usually add more vinegar.

3. Dress salad with oil and vinegar and toss ingredients to coat. Salt and pepper to taste.

4. Serve or refrigerate until ready to serve. Lasts for 5 days in the fridge.

Notes

You can get creative with this salad and add or omit veggies of your choice. Corn and cucumbers would work well too!

Nutrition

• Serving Size: 4 ounces
• Calories: 216 kcal
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Sodium: 10 mg
• Total Carbohydrate: 27 g
• Dietary Fiber: 8 g
• Total Sugars: 5 g
• Protein: 9 g