Chickpea Kitchen Sink Salad
Prep: 15 min
Total: 15 min
Serves: 6
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Open the fridge, gather whatever crisp bits you have, and let hearty chickpeas do the heavy lifting in this forgiving bowl. Cucumber, cherry tomatoes, and salty feta bring color and crunch, while a bright lemon herb dressing pulls everything together. It travels well for a packed lunch, holds up in the fridge for days, and makes a filling, protein-rich meal that never feels like a compromise.
Ingredients
Ingredients
- 2 Cans Chickpea
- 1 Cup Cucumber
- 1 Cup Cherry Tomato
- 1/2 Red Pepper
- 1/4 Cup Red Onion
- 1/2 Cup Carrot
- 1 Tbsp Dry Parsley
- 1/4 Cup Pumpkin Seed
- 1/2 Cup Feta Cheese
- 3 Tbsp Lemon Herb Dressing
Directions
Directions
- Add drained and rinsed Chickpeas to a large mixing bowl.
- Stir in cucumber, celery, tomatoes, pepper, onion, carrots, parsley and seeds.
- Whisk together all dressing ingredients.
- Pour dressing (Lemon Herb Dressing) over the salad and toss until well coated.
- Fold in feta cheese if using.
- Chill for 30 minutes before serving for the best flavor.
Nutrition
Per serving · 6 servingsCalories
320
Fat
18 g
Saturated fat
5 g
Carbohydrates
30 g
Sugar
5 g
Fiber
8 g
Protein
12 g
Sodium
600 mg
Cholesterol
20 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 2 Cans Chickpea
- 1 Cup Cucumber
- 1 Cup Cherry Tomato
- 1/2 Red Pepper
- 1/4 Cup Red Onion
- 1/2 Cup Carrot
- 1 Tbsp Dry Parsley
- 1/4 Cup Pumpkin Seed
- 1/2 Cup Feta Cheese
- 3 Tbsp Lemon Herb Dressing
Directions
Directions
- Combine all ingredients in a glass jar
- Cover with a sealable lid.
- Shake well before serving.
Ingredients
Ingredients
- 2 Tbsp Lemon Juice
- 1 Tbsp Red Wine Vinegar
- 1 Tsp Dijon Mustard
- 1/2 Tsp Maple Syrup
- 1/4 Tsp Salt
- 1/4 Tsp Black Pepper
- 1/4 Tsp Dried Oregano
