Description
40 Make-Ahead VEGAN Salads- perfect for Sunday meal prep and midweek lunches or potlucks and gatherings: Chickpea Salad
Ingredients
Units
Scale
- 1 1/2 cups or 1 can chickpeas, drained and rinsed
- 2 cups cucumber, chopped in 1/2 inch chunks
- 1 1/2 cups cherry tomatoes, sliced in half
- 1/4 cup red onion, diced
- 1/2 cup parsley, chopped
- 1/4 cup fresh mint, chopped
- 1 avocado (see notes)
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Instructions
- In a bowl add chickpeas, cucumber, tomatoes, red onion, parsley, mint. Cut the avocado into chunks (do this after everything else is prepped to prevent it from turning brown).
- Pour lemon juice and olive oil over the top. Add salt and pepper. Mix and serve.
Nutrition
- Serving Size: 1 cup
- Calories: 216
- Sugar: 2.3 g
- Sodium: 279 mg
- Fat: 16.6 g
- Saturated Fat: 2.3 g
- Carbohydrates: 15.9 g
- Fiber: 6.2 g
- Protein: 4.5 g
- Cholesterol: 0 mg