Lemon & Herb Chickpea Salad

Canned beans are a great pantry staple for busy folks as you can quickly turn them into a tasty soup or salad such as this one. I always have a couple cans of beans in my cupboard and I have a couple of favorite brands that I know are never mushy when opened. This salad can be varied depending on your mood, but I through my version together for my husband for lunch last week using up some vegetables in my refrigerator. You can use cucumbers in place of the zucchini, and raw fennel is always a nice addition as well. For the fresh herbs, I used mint, basil, garlic chives and parsley, but feel free to use whichever fresh herbs you prefer.

Why Healthy

  • Chickpeas are a fat free source of protein, are high in fiber & B vitamins.
  • Zucchini is high in fiber, water, vitamin A, vitamin C and potassium which boost your immune system and promote the health of your heart, skin, lungs and eyes.

 

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Lemon & Herb Chickpea Salad

Herbs and lemon add a freshness to this quick and easy salad made with canned chickpeas.

Yield: Serves 6

Prep Time: 10 mins

Ingredients:

2 Cans (14 Ounce) Chickpeas, Drained & Rinsed
1 Small Red Onion, Peeled & Finely Diced
2 Small Zucchini, Ends Trimmed & Finely Diced
1/3 Cup Chopped Fresh Herbs (See Note Above)
Dressing:
Zest From 1 Lemon
Juice From 1 Lemon
1/2 Cup Extra Virgin Olive OIl
Salt & Pepper

Directions:

Place the beans, onions, zucchini, and herbs in a bowl and toss.
In a small bowl, whisk together the dressing ingredients.
Pour the dressing over the beans and mix well.

 

One Response to “Zucchini Noodle “Pasta” with Creamy Avocado Basil Pesto Sauce”

  1. Andrew — April 7, 2016 @ 10:52 am

    Highly enjoyed this meal! Thank you, thank you!
    I will try to make it for my love.

    [Reply]

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