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.
Equipment
- Mixing Bowl
Ingrédients
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
Instructions
- Rinse and drain the canned chickpeas to reduce sodium.
- Dice cucumber, halve cherry tomatoes, and finely slice red onion.
- Combine chickpeas, cucumber, tomatoes, and onion in a large mixing bowl.
- Whisk together olive oil, lemon juice, parsley, and oregano.
- 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.
