Recipe: Chickpea Chopped Salad

This no-fuss, no-cook salad makes a quick yet satisfying lunch.

Chickpeas are high in raffinose, a form of soluble fiber, which, when broken down through digestion, may help reduce inflammation and promote regularity.¹

This Mediterranean diet recipe is gluten-free and vegetarian.

Makes 4 servings

What you’ll need

• 1 ½ cups cucumber
• 1 medium red bell pepper
• 1 ½ cups cherry tomatoes
• 1 avocado
• 14 oz. (400 g) canned chickpeas, no added salt
• ¼ cup fresh mint
• ¼ cup fresh flat-leaf parsley
• ½ cup feta
• ½ lemon
• ½ tsp salt
• 1 tbsp extra virgin olive oil

Directions

1. Dice the cucumber, red bell pepper, cherry tomatoes, and avocado and add to a large salad bowl.

2. Drain the chickpeas and finely chop the mint and parsley. Add both ingredients to the bowl.

3. Crumble the feta and squeeze the lemon over the bowl.

4. Add the salt and olive oil, and gently toss to combine.

¹https://nutritionsource.hsph.harvard.edu/food-features/chickpeas-garbanzo-beans/

Recipe developed by:
Edwina Clark, MS, RD, CSSD, Registered Dietitian and Recipe Developer

Reviewed by:
Paige Myers, MS, RD, LD, Registered Dietitian at Oshi Health

Summary

Recipe Name

Chickpea Chopped Salad

Author Name

Edwina Clark, MS, RD, CSSD

Published On

2024-06-27

Average Rating

3 Based on 14 Review(s)