Crunchy chickpea salad

By Sara Lynn Cauchon
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To avoid the common problem of your salad getting soggy before you eat it, experiment by adding crispy, crunchy vegetables like cucumber, celery or bell peppers.

Be sure to check out Sara Lynn's meal planning site here.

TOTAL TIME

Ingredients

  • 15-oz can of chickpeas, drained and rinsed
  • 1 cup green kale, finely chopped
  • ½ English cucumber, finely diced
  • 1 red bell pepper, finely diced
  • 2 celery ribs, finely diced
  • ¼ red onion, finely diced
  • 1/4 cup olive oil
  • 1/4 cup white wine vinegar
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

Directions

  1. In a large bowl, combine all of the ingredients and toss well.
  2. Enjoy immediately or store in the refrigerator for up to 4 days.
NUTRITIONAL GUIDELINES (PER SERVING)
Calories 510

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