Chickpea Cucumber Salad (Life-changing Marinade)

• 份量: 4 servings
• 活動時間: 20 minutes
• 總時間: 20 minutes

食材

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)

步驟

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.

營養

• 每份大小: 1 of 4
• 卡路里: 479 kcal
• 總脂肪: 33 g
• 飽和脂肪: 7 g
• 不飽和脂肪: 23 g
• 膽固醇: 25 mg
• 鈉: 873 mg
• 總碳水化合物: 38 g
• 膳食纖維: 11 g
• 總糖: 13 g
• 蛋白質: 13 g