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Rainbow chickpea salad

Chopped Chickpea Rainbow Salad

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  • Author: Teri
  • Yield: 9.5 cups 1x

Ingredients

Scale
  • 2 cans of chickpeas, drained & rinsed
  • 1 medium cucumber, diced
  • 2 bell peppers, seeded and diced – I used red & yellow for some lovely color
  • 710 green onions, green & white parts sliced
  • 1 cup grape or cherry tomatoes, halved
  • 1 cup parsley, chopped fine
  • juice of 1 lemon
  • 2 Tbs olive oil
  • 1 tsp sea salt
  • 1 tsp black pepper
  • ½ heaping teaspoon Italian seasoning
  • ½ tsp smoked paprika (Trader Joes carries this)
  • 1/4 teaspoon crushed red pepper (optional…or add more)
  • 1/2 cup feta cheese

Instructions

  1. Combine all ingredients.
  2. Eat it. (But, if you can let it sit for at least a couple hours before eating, I recommend it.)


Nutrition

  • Calories: 195
  • Sugar: 3.2g
  • Fat: 6.1g
  • Carbohydrates: 27.3 g
  • Protein: 9.2g