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Chickpea Salad

Chickpeas are the bee’s knees!

Originating in the middle-east, there are remnants of chickpeas being up to 7500 years old. They are indeed an oldie but a goodie!

This salad is a great one to make in large quantities to keep in your fridge for the week. Use it as a side dish or your main entree and add some grilled chicken or salmon on top to pack more protein! Learn different proteins to add to your diet: Diversifying Your Protein.

Grocery List


  • 1 Avocado

  • ½ Fresh Lemon

  • 1 Can of Chickpeas

  • ¼ Cup of Red Onion

  • 2 Cups of Grape Tomato

  • 2 Cups of Cucumber

  • ½ Cup of Fresh Parsley

  • ¾ Cup of Green Bell Pepper


  • ¼ Cup of Olive Oil

  • 2 Tablespoon Red Wine Vinegar

  • ½ Teaspoon of Cumin

  • Salt & Pepper


  1. Cut avocado into cubes and place in a bowl. Squeeze the juice from ½ lemon over the avocado and gently stir to combine.

  2. Add remaining salad ingredients and gently toss to combine.

  3. Refrigerate at least one hour before serving.


  • Makes 6 servings total

  • 1 serving is 238 calories

  • Protein: 6g

  • Carbs: 20g

  • Fat: 15g

  • Fiber: 7g

  • Sodium: 259g



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