grain free•gluten free•salad•lunch•dressing/sauce•vegetarian•side•nut free
The Easiest Chickpea Greek Salad
For High Cholesterol
Mediterranean
279 kcal
12 gfat
33 gcarbs
12 gprotein
Meal plan
Cholesterol Conqueror
Nutrition Notes
Mediterranean *
This recipe is appropriate for a Mediterranean diet as it includes plenty of vegetables, legumes, an...
For Cholesterol High *
The recipe is generally appropriate for high cholesterol - rich in fiber, vegetables, and healthy fa...
* Gluten is an early-stage product and can make mistakes. Verify its outputs.
Ingredients
- For the salad:
- 1 (15 ounce) can of chickpeas, rinsed and drained
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 green bell pepper, chopped
- 1/4 cup diced red onion
- 15 grape tomatoes, halved (about 1 cup halved grape tomatoes)
- 1/3 cup pitted kalamata olives, chopped if desired
- 1 medium cucumber, sliced and quartered
- 4 ounces feta cheese, crumbled or cut into 1/2 inch cubes
- For the dressing:
- 2 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 cloves garlic, minced
- 1 teaspoon dried oregano
- freshly ground salt and pepper, to taste
Preparation
- 1
Step 1
Place all salad ingredients into a large bowl and toss to combine.
- 2
Step 2
In a small bowl, whisk together olive oil, lemon juice, garlic and oregano. Pour onto salad and toss again to well combine. Taste and add salt and pepper as you'd like.
- 3
Step 3
Place in refrigerator for 1 hour to marinate, or serve immediately. Salad is best enjoyed within 2-3 days after making.
Bon appetit!
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