Chickpea salad

• 份量: Serves 4

食材

10 grams of fiber per serving

Ready in < 10 minutes

NO lettuce = no soggy

So good you’ll be genuinely excited to eat vegetables

Here’s how to make it 👇

SALAD

1 english cucumber, seeded and diced small

1 can chickpeas, drained and rinsed

½ medium red onion, diced small

¾ cup crumbled feta cheese

½ cup pitted green olives, roughly chopped

½ large ripe avocado, cubed

¼ cup sliced sun-dried tomatoes in oil, drained

GARLIC LEMON VINAIGRETTE

¼ cup olive oil

½ lemon, juiced

2 Tbsp apple cider vinegar

2 cloves garlic, minced

¾ tsp salt

1 tsp Greek seasoning blend

2 tsp honey

black pepper, to taste

步驟

Add all salad ingredients to a large mixing bowl.

To a separate small container or bowl, add all ingredients for your vinaigrette. Stir or shake vigorously until combined and smooth.

Pour dressing over salad and toss until coated. Enjoy immediately, OR store in the fridge for up to 4 days.

HOW TO SERVE

I like having this salad with any easy protein on the side. Today I did ground beef with salt and pepper, but air fried salmon, rotisserie chicken, chicken sausages, or a few boiled eggs works too.

ENJOY!!!