By Shalini Kolluri
It’s full of fresh veggies, spices, feta, leaves and chickpeas. No cooking required; all you’ll do is chop the veggies and toss them with the light dressing. You can refrigerate it in the fridge for an hour or so, but it isn’t necessary.
My new favorite salad. It’s crisp and fresh, with lots of zip. I normally eat this salad for lunch as it is but you could eat it with quinoa.
Chickpeas nutrition truly proves what an amazing superfood they really are! Especially for vegetarians. It has 268 calories, 12.5 grams of dietary fiber, 14.5 grams of protein, 4.2 grams of fat, 84% manganese , 71% folate, 29% copper, 28% phosphorus, 26% iron.
This protein-rich salad is perfect for potlucks, packs well for lunch, and it’s easy to make!
1 can chickpeas drained
a small amount of feta cheese
1/2 cup grape tomatoes cut in halves
1 cup chopped red bell pepper
1 cup baby arugula
1 cup chopped cucumber (washed and peeled)
1 1/2 cup chopped green bell pepper
1/4 cup chopped celery
1/4 cup chopped white onion or scallion
1/4 teaspoon oregano
3 tablespoons of lime juice
1 table spoon extra virgin olive oil
1 teaspoon garlic powder
a pinch of paprika (optional)
Add the chickpeas, arugula and veggies in a salad bowl.
Add pepper, salt, oregano, garlic powder and paprika / chili flakes and toss.
To this add lime juice and live oil (3:1) and mix.
Serve as it is or serve with cooked quinoa.