Chickpea Summer Salad
This flavorful fresh salad will be your go-to for summer gatherings. It can be a side dish, or an appetizer served with corn chips. It's easy to make, and is sure to impress a crowd!
15 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 573 |
| Fat: | 15 g |
| Carbohydrates: | 98 g |
| Protein: | 20 g |
| Cholesterol: | 0 g |
| Sodium: | 30 mg |
| Fiber: | 20 g |
| Sugars: | 11 g |
| Calculated per serving. | |
Serves: 6
Ingredients
- 31 oz31 oz31 oz Chickpeas, canned garbanzo beans
- 3/4 cup3/4 cup3/4 cup Red Bell Pepper, finely diced
- 3/4 cup3/4 cup3/4 cup Green Bell Peppers, finely diced
- 1/3 cup1/3 cup1/3 cup Red Onion, finely diced
- 1/2 cup1/2 cup1/2 cup Carrots, peeled and thinly chopped
- 1/2 cup1/2 cup1/2 cup Organic Dried Cranberries, chopped
- 1/4 cup1/4 cup1/4 cup Cilantro, finely chopped
- 1 whole1 whole1 whole Lemon, the juice of one large lemon
- 2 Tbsp2 Tbsp2 Tbsp Avocado Oil
- 1 tsp1 tsp1 tsp Primal Palate Kosher Flake Salt
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Drain the chickpeas from the water in the can, and rinse under cold water.
- Allow the residual water to drain from the rinsed chickpeas, and then pour them into a large mixing bowl.
- Add in the finely diced red bell pepper, green bell pepper, carrots, red onion, dried cranberries, and cilantro.
- Squeeze the juice of one large lemon over the salad, and drizzle with the avocado oil.
- Season with the kosher flake salt, and stir to evenly combine the salad ingredients.
- Serve with corn chips and enjoy!
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