chickpea salad with sun-dried tomato vinaigrette
Chickpea salad with sun-dried tomato vinaigrette comes together in no time. Serve it with grilled chicken or as a stand-alone vegetarian lunch.
Servings: 6
Calories: 408kcal
Ingredients
- 38 oz canned chickpeas two 19 oz cans
- 1 red pepper diced
- 1/2 large red onion diced
- 2 Lebanese cucumbers diced
- 2 cloves garlic crushed
- 1/2 cup parsley chopped
Sun-dried tomato vinaigrette
- 6 sun-dried tomatoes in oil
- 2 tbsp lemon juice about 1/2 a lemon
- 1/4 cup olive oil
- enough water to blend 2 or 3 Tbsp
- 1/2 tsp kosher salt
- black pepper to taste
Instructions
- Blend all the dressing ingredients together.
- Combine the chickpeas, red pepper, onion, garlic, parsley.
- Mix in the dressing.
- Let sit at room temperature for about an hour.
- Add the diced cucumber.
- Adjust salt and pepper to taste.
Notes
You can spice this recipe up a bit by adding some diced jalapeño or crushed red chilies.
If you are short on time, you can shorten or even skip the sitting time.
This recipe is a bit garlicky so if you are not a garlic fan consider rolling it back to one clove.
If you are short on time, you can shorten or even skip the sitting time.
This recipe is a bit garlicky so if you are not a garlic fan consider rolling it back to one clove.
Nutrition
Serving: 6servings | Calories: 408kcal | Carbohydrates: 56g | Protein: 17g | Fat: 14g | Saturated Fat: 1g | Sodium: 220mg | Potassium: 799mg | Fiber: 15g | Sugar: 11g | Vitamin A: 1235IU | Vitamin C: 41.2mg | Calcium: 115mg | Iron: 6mg