This super easy chickpea salad makes the perfect side dish for any protein you pair it with, not to mention it’s a terrific meat-free meal all by itself!
I’m a recent convert to soaking beans as opposed to buying their canned equivalents. I won’t try to convince you that soaking and cooking dried beans are easier than opening a can, that would be crazy! Still, you might be surprised at how little time it really takes to make a better bean, including these chickpeas.
The truth is, any time you spend soaking and cooking beans is really time you spend doing other things. In other words, soak your beans overnight when you’re sleeping, then cook them the next night while you make dinner. Drain, cool and then put them in recipe sized freezer containers (enough in each container for any recipe you might make), and pop into the freezer.
The texture is better, the flavor is fresh, and you eliminate oodles of blood pressure increasing, water retention inducing sodium.
You see? It’s never too late to learn something new!
- 4 cups garbanzo beans
- 1 cup red onion, finely chopped
- 1 cup radishes, sliced
- 1 large tomato, small chopped
- 1 cup celery, finely chopped
- 1 clove garlic, mashed
- 2 tablespoons oregano, minced
- 4 tablespoons parsley, finely chopped
- ¼ cup light balsamic vinaigrette, store purchased (don't forget to look at the ingredient list and choose a vinaigrette with as few unrecognized ingredients as possible. 🙂 )
- 1 cup fat free feta cheese, crumbled
- Combine ingredients in a large bowl, then refrigerate for one hour to blend flavors.
Amount Per Serving
Calories: 296, Weight Watchers PointsPlus 7
Total Fat: 8.33g
Total Carbs: 42.87g
Dietary Fiber: 8.83g
Please see disclaimer for further details. Nutrition information is compiled with MacGourmet. If you find discrepancies, please let me know. It’s important to me that I provide you with accurate information.