Chickpea Superfood Salad
This healthy and delicious salad has recently become my go-to lunch. It’s packed with superfoods and beauty-boosting ingredients.
The perfect balance of healthy and delicious, this chickpea and cucumber salad makes eating well easy. This salad is full of amazing, healthy ingredients, plus, it’s perfect to meal prep and make ahead (if you want an easy grab-and-go lunch for work). Also, it’s gluten-free and can easily be made vegan if you substitute the feta cheese for avocado.
How to Make It
Ingredients:
1 can (15 oz) garbanzo beans
1 cup diced cucumber
1/2 cup diced tomato ( I use cherry tomatoes)
1/4 cup diced red onion
1 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp fresh lemon juice
1 tsp minced garlic (1 medium-sized clove)
1/2 tsp salt
1/4 tsp ground pepper
1/4 cup feta cheese (optional)
fresh dill (optional)
Instructions:
Drain and rinse a can of chickpeas. Dice the tomato, cucumber, red onion, and fresh dill.
In a medium bowl, combine the salad ingredients, including chickpeas, cucumbers, tomatoes, red onion, and dill.
Top the salad ingredients with the dressing ingredients, including lemon juice, olive oil, red wine vinegar, minced garlic, and salt and pepper. Toss until everything is coated.
Add feta cheese on top and garnish with more fresh dill (optional).
Tips & Variations:
To make this vegan, skip or substitute the feta cheese with avocado.
Make a double batch on Sunday to meal prep for the week ahead.
You can add more fresh herbs, such as fresh mint, parsley, or oregano to create even more flavor.