Chickpea Summer Salad (Edit recipe)

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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!

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

Serves: 6

Ingredients

31 oz Chickpeas, canned garbanzo beans
3/4 cup Red Bell Pepper, finely diced
3/4 cup Green Bell Peppers, finely diced
1/3 cup Red Onion, finely diced
1/2 cup Carrots, peeled and thinly chopped
1/2 cup Organic Dried Cranberries, chopped
1/4 cup Cilantro, finely chopped
1 whole Lemon, the juice of one large lemon
2 Tbsp Avocado Oil
1 tsp Primal Palate Kosher Flake Salt

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Process

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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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About This Recipe

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.