Prep Time 10 minutes
Total Time 10 minutes
Yield 4 people


  • 1 can Chickpeas
  • 1/2 cup Cherry Tomatoes
  • 1/2 cup Red Pepper diced
  • 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


  • 2 tbsp Extra Virgin Olive Oil
  • 1 tbsp Lemon Juice
  • 1-2 tsp dijon mustard


  • 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!

Tips & Notes

Recipe by Half Your Plate On-Campus Ambassador Kelly Chen (Ryerson University)

Related recipes

Lemon and Oil Marinated Vegetables
Grilled Chopped Vegetable Salad
Pork and Celery Slaw
Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!
This field is for validation purposes and should be left unchanged.