This plant based chickpea salad is easy to make with everyday ing
Servings: 5 servings
- 1 bell pepper diced
- 1/2 red onion diced
- 1 clove of garlic minced
- 1/4 cup olives chopped
- 1-15 oz can of chickpeas
- 1 tbsp extra virgin olive oil
- 1/4 cup chopped basil leaves
- Salt and pepper to taste
Combine bell pepper, red onion, garlic, olives, and chickpeas in a medium bowl. Add olive oil, vinegar, salt, pepper and basil.
Gently toss it all together and adjust seasonings. Enjoy!
Makes 2.5 cups (5 1/2cup servings)
- You can store this salad in an airtight container, in the fridge for up to 5-days. The longer it sits, the better it tastes.
- If you don't have basil, fresh parsley or mint would also be delicious.
Serving: 0.5cup | Calories: 46kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 106mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 770IU | Vitamin C: 31.2mg | Calcium: 6mg | Iron: 0.1mg