Chickpea and tomato salad bowl! (No oil)

Chickpea and tomato salad bowl! (No oil)

This salad bowl is made with chickpeas, cucumbers, tomatoes, radishes, parsley, avocado and mixed with a dressing of fresh lemon juice and balsamic vinegar
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Course: Salad
Keyword: beans, chichpeas, no oil, salad
Author: Shelly Hughes

Ingredients

  • 1 15.5 oz can chickpeas
  • ½ cup cherry tomates, diced
  • ¼ cup red onion, diced
  • 1 cucumber, diced
  • ¼ cup parsley, diced
  • 3 radished, diced
  • 1 avocado, diced
  • 1 tbsp fresh lemon juice
  • 3 tbsp balsalmic vinegar
  • 1 pinch salt (optional)
  • 1 pinch pepper

Instructions

  • Dressing, mix in a small bowl lemon juice and balsamic vinegar.
  • Dressing, mix in a small bowl lemon juice and balsamic vinegar. In large bowl, add chickpeas drained from the can and add the vegetables to the bowl and stir.
  • Next add in the dressing and stir and season with salt (optional) and pepper to taste.
    Serve. Store in the refrigerator.

Notes

This salad would also be great to store in a mason jar for an on the go lunch or dinner.
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