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
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Oshi Health CookbookDirections
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/
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