Name: Greek Chickpea Salad
Prep time: 4 min
Cook time: 10 min
Total time: 15 min
Yield: 8 servings
Cuisine: mediterranean
Ingredients: 2 can chickpeas ((approx. 30 oz total)); 2 cup bell pepper (chopped (sweet mini peppers work too)); 1 cup chopped tomato; 1 cup cucumber (chopped); 1 null avocado ((plus extra to taste)); 2.5 tbsp red wine vinegar; 3 tbsp extra-virgin olive oil (quality); 3 tsp lemon juice ((squeezed from 1 large or two small lemon)); 0.75 tsp garlic (minced); 0.75 tsp parsley (plus extra to garnish); 0.5 tsp dried oregano (crushed); 0.5 tsp salt ((plus extra as desired)); 0.25 tsp black pepper; 0.25 tsp dried dill; null null vegan feta crumbles

Instructions

Show units in method

1

Drain and rinse chickpeas (2 can).
2

Chop bell pepper (2 cup), chopped tomato (1 cup), and chopped cucumber (1 cup), then toss them in a bowl.
3

Combine red wine vinegar (2.5 tbsp), extra-virgin olive oil (3 tbsp), lemon juice (3 tsp), minced garlic (0.75 tsp), parsley (0.75 tsp), dried oregano (0.5 tsp), salt (0.5 tsp), black pepper (0.25 tsp), and dried dill (0.25 tsp) in a separate container. Shake or whisk to incorporate. Pour over the chopped vegetables and toss to combine.
4

Refrigerate for a few hours to allow flavors to meld, or enjoy right away.
5

Just before serving, peel and chop avocado (1), then add to the salad. Optionally, toss the [avocado] with a little [lemon juice] and [extra-virgin olive oil] to prevent browning.

Nutrition Facts

Per portion

Divide into portions:

281

kcal

Protein (g)

Carbs (g)

Fat (g)

Macronutrients

Saturated Fat 1 g

Monounsaturated Fat 8 g

Polyunsaturated Fat 3 g

Fiber 10 g

Sugars 7 g

Micronutrients

iron

4mg

164% DV

sodium

199mg

69% DV

calcium

69mg

55% DV

potassium

585mg

100% DV

vitamin a

384mcg

341% DV

vitamin c

55mg

492% DV

vitamin k

38mcg

250% DV