Spring Chickpea Salad Bowl with Fresh Vegetables and Lemon Dressing
A vibrant and refreshing salad bowl packed with protein-rich chickpeas and a variety of fresh vegetables, all tossed in a zesty lemon dressing. Perfect for a light lunch or dinner!
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Ingredients
Yields 4 servings
- (1 can) (15 oz) chickpeas, drained and rinsed
- (1 cup) cherry tomatoes, halved
- (1) cucumber, diced
- (1) bell pepper, diced
- (1) carrot, grated
- (1/2) red onion, finely chopped
- (1/4 cups) fresh parsley, chopped
- (1/4 cups) olive oil
- (2 tablespoons) lemon juice
- (1 teaspoon) Dijon mustard
- (1/2 teaspoons) garlic powder
- Salt to taste
- Pepper to taste
Instructions
- 1
In a large mixing bowl, combine 1 can (15 oz) chickpeas, drained and rinsed, 1 cup cherry tomatoes (halved), 1 cucumber (diced), 1 bell pepper (diced), 1 carrot (grated), 1/4 red onion (finely chopped), and 1/4 cup fresh parsley (chopped). Add 2/4 teaspoon garlic powder and Salt to taste.
- 2
In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, and 1/2 teaspoon garlic powder until well combined.
- 3
Pour the dressing over the salad mixture and toss gently to combine. Season with salt and pepper to taste.
- 4
Let the salad sit for 10 minutes to allow the flavors to meld before serving.
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