Chickpea Salad with Red Peppers and Fresh Herbs

A quick and easy salad to prepare that makes a great supper. Or make it ahead and enjoy it for lunch the next few days. If you prep the vegetables on a Sunday the salad is a 5 minute assembly job. It’s chock full of plenty of good phytonutrients, fiber, plant-based protein, and flavor. If you don’t like bell peppers, use any combination of vegetables you do love. 

Quick & Easy Chickpea Salad with Red Bell Peppers & Fresh Herbs
Serves 2
A really delicious salad that takes less than 10 minutes to make. Plenty of fresh vegetables, fresh herbs, and chickpeas in a tangy lemony vinaigrette.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. One 15-ounce can chickpeas, drained and rinsed
  2. 2 small red bell peppers, chopped
  3. 1 small red onion, finely diced
  4. 8 grape tomatoes, diced
  5. 1/2 English cucumber, finely diced
  6. 1 1/2 cups (mung) bean sprouts
  7. 1/4 cup basil or flat-leaf parsley leaves, finely chopped
  8. 2 tablespoons fresh oregano, minced
  9. (Optional) 1/4 cup goat's milk feta, crumbled
  10. 3 tablespoons extra-virgin olive oil
  11. 1/2 lemon, juiced
  12. 1 tablespoon balsamic vinegar
  13. Salt and freshly ground pepper, to taste
Instructions
  1. Whisk together the lemon juice, olive oil, and vinegar in a large bowl. Add the salad ingredients.
  2. Toss all of the ingredients, season to taste with salt and pepper. Garnish with a sprig of fresh oregano and serve.
Notes
  1. If you're on the Ageless Reset, skip the goat's milk feta, or if you find that dairy is best avoided, then by all means avoid it.
Ageless Diet Life http://agelessdietlife.com/