Chickpea Chopped Salad
Prep time
Total time
This recipe post was sponsored by Nestles Balance Your Plate program who provided me with the ingredients to create the meal. A delicious vegetable chopped salad with chickpeas in a light lemon-olive oil dressing. *Photo courtesy of Gail Watson Photo
Recipe type: Soups & Salads
Serves: 4 cups
  • ½ hothouse cucumber, chopped
  • 1 plum tomato, chopped
  • ½ red bell pepper, chopped
  • ¼ red onion, chopped
  • 1 cup canned chickpeas, drained and rinsed
  • 2 tablespoons chopped parsley
  • 1 tablespoon olive oil
  • Juice of 1 lemon
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  1. In a medium bowl add the chopped cucumber, tomato, bell pepper, onion, chickpeas, and parsley. Toss to combine.
  2. Add the olive oil, lemon juice, salt and pepper and toss evenly to coat vegetables.
Nutrition Information
Serving size: 1-1/3 cups Calories: 136 Fat: 6g Saturated fat: 1g Trans fat: 0g Carbohydrates: 18g Sugar: 5g Sodium: 309mg Fiber: 4g Protein: 5g Cholesterol: 309mg
Recipe by Toby Amidor Nutrition at