How To Make Vegan Easter Chickpea Salad Recipe
A refreshing and colorful salad perfect for Easter celebrations with a vegan twist.
Preparation: 15 minutes
Cooking: 5 minutes
Total: 20 minutes
Serves:
Ingredients
- 2 cans of chickpeas, drained and rinsed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 small red onion, diced
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh mint, chopped
- 1/4 cup of olive oil
- 1/4 cup of lemon juice
- 2 cloves of garlic, minced
- Salt and pepper to taste
Instructions
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In a large bowl, combine the chickpeas, red bell pepper, yellow bell pepper, red onion, parsley, and mint.
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In a small bowl, whisk together the olive oil, lemon juice, garlic, salt, and pepper.
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Pour the dressing over the salad and toss to combine.
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Chill in the fridge for at least 30 minutes before serving.
Nutrition
- Calories : 305kcal
- Total Fat : 17g
- Saturated Fat : 2g
- Cholesterol : 0mg
- Sodium : 300mg
- Total Carbohydrates : 29g
- Dietary Fiber : 10g
- Sugar : 6g
- Protein : 10g
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