Mediterranean Chickpea Salad Gf Vegan Food

MEDITERRANEAN CHICKPEA SALAD (GF, VEGAN)

Mediterranean Chickpea Salad (GF, Vegan) image

Make and share this Mediterranean Chickpea Salad (GF, Vegan) recipe from Food.com.

Provided by Organically B.

Categories Low Cholesterol

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup of organic sun-dried tomato
2 (15 ounce) cans of organic chickpeas, rinsed and drained
1 small organic red onion, finely chopped
1 small organic cucumber, seeded and chopped
1 small red bell pepper, finely chopped
2 tablespoons parsley, leaf finely chopped
1/4 cup olive
1 organic lemon
1/4 cup extra virgin olive oil

Steps:

1/4 cups of organic sundried tomato.
2 can of organic chickpeas, rinsed and drained.
1 small organic red onion finely chopped.
1 small organic cucumber, seeded and chopped.
1 small red bell pepper, finely chopped.
2 tablespoon parsley leaf, finely chopped.
1/4 cups of olive.
1 organic lemon.
1/4 cup of extra virgin olive oil.

Nutrition Facts : Calories 419.7, Fat 17.1, SaturatedFat 2.3, Sodium 772.8, Carbohydrate 57.4, Fiber 11.6, Sugar 4.4, Protein 12.2

MEDITERRANEAN CHICKPEA SALAD

Mediterranean Chickpea Salad image

We like to serve this one as a nice dinner salad served on a bed of mixed greens! Cook time is actually chilling time, no cooking required, also makes a quick bean salad to bring to bbq's! Adapted from a WebMD article "The Part-Time Vegetarian"

Provided by Brooke the Cook in

Categories Beans

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

15 ounces chickpeas, rinsed and drained
1 cucumber, finely chopped
1 cup grape tomatoes, halved
1/4 cup sweet onion, finely chopped
1 garlic clove, minced
1 1/2 tablespoons fresh parsley, minced
2 tablespoons fresh basil, chopped
4 ounces mozzarella cheese, cubed
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1/4 teaspoon sea salt
4 cups mixed salad greens (optional)

Steps:

Combine chickpeas, cucumber, tomatoes, onion, garlic, parsley, basil and mozz cheese in a medium bowl.
Drizzle olive oil, vinegar and salt over top and toss all ingredients to combine.
Cover bowl and refrigerate at least 1 hour to let flavors blend.
Serve alone as a side-dish or over a bed of mixed greens.

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