...
Go Back
Low sodium lunch ideas for heart patients

Mediterranean Chickpea Salad

Bursting with fresh flavors, this no-fuss salad is a low-sodium powerhouse, perfect for heart patients who want a light and healthy lunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 bowls
Course: Lunch, Salad
Cuisine: Mediterranean
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 1 can chickpeas rinsed to reduce sodium
  • 1 cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/4 red onion finely sliced
Dressing
  • 2 tbsp olive oil
  • 1 tbsp lemon juice freshly squeezed
  • 2 tbsp fresh parsley chopped
  • 1 tsp oregano fresh or dried

Equipment

  • Mixing Bowl

Method
 

  1. Rinse and drain the canned chickpeas to reduce sodium.
  2. Dice cucumber, halve cherry tomatoes, and finely slice red onion.
  3. Combine chickpeas, cucumber, tomatoes, and onion in a large mixing bowl.
  4. Whisk together olive oil, lemon juice, parsley, and oregano.
  5. Pour dressing over salad and toss until evenly coated. Serve immediately.

Notes

You can add other fresh herbs like basil or cilantro for variety. This salad keeps well in the fridge for up to 2 days.
Seraphinite AcceleratorOptimized by Seraphinite Accelerator
Turns on site high speed to be attractive for people and search engines.