Prep Time 10 minutes
Total Time 10 minutes
Yield 4 people

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)

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