Description
A refreshing and nutritious chickpea salad with a zesty lemon dressing.
Ingredients
Scale
- 1 large or 2 medium shallots, finely diced
- 1 teaspoon minced garlic
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 1 tablespoon honey (can sub with maple syrup or agave for vegan option)
- 2 14 oz cans or 3 cups cooked chickpeas, drained and rinsed
- 1/4 cup sunflower seeds
- 1 large carrot, grated
- 1/4 cup fresh parsley, measured after chopping
- 1/4 teaspoon freshly ground black pepper
- salt, to taste
Instructions
- Mix the shallots, garlic, lemon juice, honey, and olive oil together in a large salad bowl.
- Add the chickpeas, carrot, sunflower seeds, parsley, salt, and pepper. Mix until fully combined.
- Taste and season the salad adding more salt and pepper if needed.
- Set aside for at least 10 minutes to let the flavours mix together.
- Serve and enjoy.
Notes
- Letting the salad sit allows the flavors to develop.
- This salad can be made vegan by substituting honey with maple syrup or agave.
- Prep Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg