Mediterranean Chickpea Salad with Mini Peppers
A bright, no-cook chickpea salad with crisp mini peppers and red onion in a lemony dressing.
Total
10 min
Prep
10 min
Serves
2
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Recipe serves 2
Ingredients
- 1 can (15 oz) canned chickpeas
- 1 cup cup mini peppers
- 1/4 cup cup red onions
- 2 tbsp tbsp olive oil
- 2 tbsp tbsp lemon juice
- 1/4 cup cup feta cheese(optional)
- 1/2 tsp tsp dried oregano
- to taste salt and pepper
Instructions
- 1
Rinse and drain chickpeas; add to a mixing bowl.
- 2
Thinly slice mini peppers and red onion; add to bowl.
- 3
Whisk olive oil, lemon juice, oregano, salt, and pepper.
- 4
Toss salad with dressing, top with feta if using, and serve.
Nutrition per serving
Calories
340
17% of a 2,000 kcal day
| Protein | 12 g |
| Carbohydrate | 40 g |
| Fat | 15 g |
| Fiber | 10 g |
| Sugar | 6 g |
| Sodium | 480 mg |
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