Ingredients
- 1 can Chickpeas
- 1/2 cup Red Pepper diced
- 1/2 cup Cherry Tomatoes
- 1/2 Cucumber diced
- 1/2 Avocado diced
- 1/2 cup Carrots julienned
- Pinch Each Salt and Fresh Ground Pepper
- 2 tbsp Hemp seeds optional
Dressing
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Lemon Juice
- 1-2 tsp Dijon mustard
Instructions
- Drain and rinse the chickpeas under cold water. Pour into bowl. If desired, season with pepper and salt.
- Whisk the olive oil, lemon juice, and Dijon mustard together and drizzle over chickpeas.
- Dice the red bell pepper, cherry tomatoes, cucumber, and avocado. Julienne the carrot. Add to bowl and mix together.
- Sprinkle the hemp seeds on top of the salad for an extra source of protein, healthy fats, fibre, and crunch!
- ENJOY!
Nutrition Facts
Veggie Loaded Chickpea Salad
Per
165 g
Calories
220
% Daily Value*
Fat
14
g
22
%
Saturated Fat
1.5
g
9
%
Carbohydrates
21
g
7
%
Fibre
6
g
25
%
Sugars
5
g
6
%
Protein
7
g
14
%
Sodium
170
mg
7
%
Potassium
370
mg
11
%
Calcium
41
mg
4
%
Iron
1
mg
6
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Recipe by Half Your Plate On-Campus Ambassador Kelly Chen (Ryerson University)
