Summer Chickpea Salad
Prep Time7 minutes mins
Total Time7 minutes mins
Course: Lunch, Salad
Cuisine: American, Vegan, WFPB
Keyword: summer chickpea salad
Servings: 4
Calories: 110kcal
- 2 tbsp lemon juice
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp lemon zest of
- 1 can chickpeas rinsed and drained
- 1 cup roma tomatoes coarsely chopped
- 1 cup avocado coarsely chopped
- 1/2 cup kalamata olives sliced
- 1 1/2 - 2 cups baby spinach roughly chopped
- 1/4 cup basil leaves roughly chopped
- 1-2 tbsp fresh chives chopped
In a small bowl, combine the first 5 ingredients. Set aside.
In a large bowl, mix the rest of the ingredients. Pour the dressing over the salad. Mix well. Taste and season additionally, if desired.
Calories: 110kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 592mg | Potassium: 376mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2825IU | Vitamin C: 17.2mg | Calcium: 47mg | Iron: 1mg