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Introduction:
This chickpea salad is a vibrant, protein-rich dish perfect for lunch, dinner, or as a hearty side. Packed with fresh vegetables and bursting with citrusy flavor, it’s both refreshing and satisfying. You can keep it vegan or add feta or avocado for a creamy finish!
Ingredients:
2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
½ small red onion, finely chopped
1 red bell pepper, diced
1 cucumber, diced
1 cup cherry tomatoes, halved
1 clove garlic, minced
Juice of 1 lemon
2 tablespoons olive oil
Salt and black pepper, to taste
1 tablespoon chopped fresh parsley (or cilantro if preferred)
Optional: ¼ cup crumbled feta cheese or avocado slices
How to Make:
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