Rainbow Chickpea Salad
Servings: 4 to 6
Ingredients
- 2 [15-ounce] cans no-salt added chickpeas drained and rinsed well
- 1 cup diced-small red bell pepper
- 1 cup seeded and diced-small cucumber
- ½ cup diced small celery
- ½ cup diced-small red onion
- ¼ cup finely chopped fresh cilantro leaves
- ¼ cup finely chopped fresh dill
- ¼ cup extra virgin olive oil
- ¼ cup white balsamic vinegar
- 2 tablespoons lemon juice
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper
Instructions
- In a large bowl, combine all of the ingredients and toss until well combined.
- Cover and refrigerate to marinate for at least 2 hours; best if marinated overnight. Before serving, taste and add more salt, if desired.
- This salad keeps in the fridge for up to 5 days.
Nutrition
Calories: 163kcal | Carbohydrates: 9g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 603mg | Potassium: 257mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1842IU | Vitamin C: 56mg | Calcium: 32mg | Iron: 1mg