Name: Quick & Easy Chickpea Salad with Red Bell Peppers & Fresh Herbs
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Ingredients: 1 (15-ounce) can chickpeas (drained and rinsed); 2 small red bell peppers (chopped); 1 small red onion (finely diced); 8 grape or cherry tomatoes (diced); ½ English cucumber (finely diced); 1 ½ cups mung bean sprouts; ¼ cup basil or flat-leaf parsley leaves (finely chopped); 2 tablespoons fresh oregano (minced); ½ cup goat or sheep milk feta (crumbled); 3 tablespoons Extra-virgin olive oil; ½ lemon (juiced); 1 tablespoon balsamic vinegar; salt and freshly ground pepper (to taste)

Description

Scale

Ingredients

1 (15-ounce) can chickpeas (drained and rinsed)
2 small red bell peppers (chopped)
1 small red onion (finely diced)
8 grape or cherry tomatoes (diced)
½ English cucumber (finely diced)
1 ½ cups mung bean sprouts
¼ cup basil or flat-leaf parsley leaves (finely chopped)
2 tablespoons fresh oregano (minced)
½ cup goat or sheep milk feta (crumbled)
3 tablespoons Extra-virgin olive oil
½ lemon (juiced)
1 tablespoon balsamic vinegar
salt and freshly ground pepper (to taste)

Instructions

Whisk together the lemon juice, olive oil, and vinegar in a large bowl. Add the salad ingredients.
Toss all of the ingredients, season to taste with salt and pepper. Garnish with a sprig of fresh oregano and serve.

Notes

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.