Easy Chickpea Salad with Lemon Vinaigrette
Clean, healthy and loaded with fiber, this quick salad requires no cooking and makes a satisfying afternoon snack or side to a piece of grilled chicken or steak. This recipe makes 2 servings.
prep time
10 minutes
cook time
0 minutes
Ingredients
For the vinaigrette:
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey
Salt and pepper, to taste
For the salad:
1 15-ounce can chickpeas, rinsed and drained
6 ounces arugula or baby greens, washed and dried
4 ounces Feta cheese, cubed
1/2 small red onion, thinly sliced
5-10 cherry or grape tomatoes, washed and halved
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1 teaspoon honey
Salt and pepper, to taste
For the salad:
1 15-ounce can chickpeas, rinsed and drained
6 ounces arugula or baby greens, washed and dried
4 ounces Feta cheese, cubed
1/2 small red onion, thinly sliced
5-10 cherry or grape tomatoes, washed and halved
Directions
Make the vinaigrette: Add oil, lemon juice and honey to a lidded glass jar. Close and shake vigorously to combine. Taste and adjust seasoning as needed.
To assemble the salads, Arrange the greens in two serving bowls, dividing equally. Add remaining ingredients to the greens. Drizzle with vinaigrette and serve.
To assemble the salads, Arrange the greens in two serving bowls, dividing equally. Add remaining ingredients to the greens. Drizzle with vinaigrette and serve.
