Chickpea salad
This chickpea salad is so easy to prepare and is one of my favorite things to keep in the fridge on busy weeks.
The chickpeas are a great source of plant-based protein and fiber, and the veggies provide a nice crunch.
You’ll need:
2 cans of chickpeas, drained and rinsed
3 Persian cucumbers, diced
½ red onion, diced
2 medium tomatoes, diced
½ cup castelvetrano olives, sliced
½ bunch of parsley, finely chopped
For the dressing:
¼ cup olive oil
2 Tbsp red wine vinegar
½ tsp salt, more to taste
2 cloves of garlic, minced
½ tsp Italian seasoning
Instructions:
Start by rinsing the chickpeas and chopping your veggies. Add them all to a large bowl.
In a small bowl, combine the ingredients to make the dressing, whisking to combine
For the dressing over the bean and veggie mixture, mixing well
You can eat this right away, but it’s more flavorful when you let the mixture sit for at least a couple of hours.
Enjoy!
Recipe by
Rachel Heintz, MS, RDN
Rachel is a registered dietitian with years of clinical experience and Lead Practitioner of The Funk’tional Nutritionist. As an IFM Certified Practitioner and a graduate of Erin’s Funk’tional Nutrition Academy, Rachel is well aligned with our philosophy. If you get the opportunity to work with Rachel, you will see why we are honored to have her on the team!
