Chickpea Salad with Feta and Dill
This chickpea salad is delicious and so simple to prepare. It's filled with lots of fiber and protein to keep you full straight to dinner time.
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Servings: 7
Calories: 335kcal
Ingredients
- 1/3 cup extra virgin Olive Oil
- juice from 2 lemons
- 1 teaspoon honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 15-ounce. cans Chickpeas, drained and rinsed
- 2 cucumbers chopped
- 1 large red bell pepper seeded and chopped
- 1 pint cherry tomatoes halved
- 1 medium red onion chopped
- 1 cup crumbled Feta Cheese
- 3-4 tablespoons fresh dill
Instructions
- In a medium bowl, or 16-ounce mason jar, mix together the olive oil, lemon juice, honey, salt, and pepper. Set aside.
- In a large bowl mix together chickpeas, cucumbers, red bell pepper, cherry tomatoes, red onion, feta, and dill.
- Pour dressing over the top of the salad and mix together well.
- Cover and refrigerate for 1-2 days.
- Add a pinch of salt and mix again.
- Serve cold on it's own or as a side.
Notes
sugar: 3
Make-ahead instructions
This salad should be made 1-2 days ahead of time but can be made up to 5 days ahead of time.
This salad should be made 1-2 days ahead of time but can be made up to 5 days ahead of time.
Nutrition
Serving: 1g | Calories: 335kcal | Carbohydrates: 31g | Protein: 14g | Fat: 17g | Fiber: 9g