Summer Veggie and Chickpea Salad

Summer Veggie & Chickpea Salad Recipe

Chickpeas in Bowl

With summer right around the corner, I can’t help but crave some refreshing and savoury salads.  This one is light, creamy, fresh and filling.  One of my favourites for sure.  It keeps well in the fridge few days so it’s a fantastic make-ahead meal.

Chopped Vegetables on cutting board

Makes: 5 servings

Serving Size: 1 ¼ cup (approx.)

What You’ll Need:

  • 1 cup red pepper, diced
  • ½ cup yellow pepper, diced
  • 1 cup orange pepper, diced
  • ½ cucumber, diced
  • ½ cup red onion, diced
  • ½ cup cherry tomatoes, halved
  • ½ cup corn kernels
  • 2 cups chickpeas (canned or prepared)
  • ½ cup crumbled feta cheese
  • 10 calamata olives
  • 1/8 tsp salt
  • 1/8 tsp black pepper
  • Few sprigs fresh cilantro

 

Directions:

Drain and rinse chickpeas (removing skins if desired). Add chopped and measured ingredients together and toss.  You can add a drizzle of olive oil before serving (I enjoy mine without added dressing) or you can add my Healthy Lemon Poppy Seed Dressing (Recipe found here  for 1sp/serving).  Salad keeps in the fridge (covered) for 3-4 days.

Weight Watchers: 6 Smart Point (without added oil or dressing)

Nutritional Info per serving:  Cals: 207, Carbs: 31, Fat: 7, Protein: 10, Sugar: 9

Print this recipe: Veggie and Chickpea Salad

Summer Chickpea Salad recipe in a bowl

Jayme 2

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I like to cook, clean, bake and am passionate about living a healthier and more beautiful life. Care to join me?

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