Chickpea and veggie salad
This Chickpea and Veggie Salad combines fresh tomatoes, pickles, carrots, and chickpeas, dressed in a creamy mustard-yogurt sauce. It's a nutritious, quick dish perfect for lunch or a light dinner.
Cook time 0 min
Prep time 10 min
Ingredients:
1/2 cup tomatoes1 pickle
1 carrot carrots
2 tbsp onion
1 cup chickpeas
2 tsp mustard
1/2 cup greek yogurt
If you're looking for a fresh, healthy, and delicious meal option, this Chickpea and Veggie Salad is perfect for you. Packed with nutritious ingredients like tomatoes, carrots, chickpeas, and Greek yogurt, this recipe provides a great balance of flavors and textures. Plus, it's quick and easy to prepare, making it an ideal choice for lunch or a light dinner.
Instructions:
- Dice the tomatoes into small pieces.
- Finely chop the pickle.
- Grate or finely chop the carrot.
- Finely chop the onion.
- In a large bowl, combine the diced tomatoes, chopped pickle, grated or chopped carrot, and chopped onion.
- Add the drained and rinsed chickpeas to the bowl.
- In a small bowl, mix together the mustard and Greek yogurt until well combined.
- Pour the yogurt-mustard dressing over the vegetable and chickpea mixture.
- Gently stir until all the ingredients are evenly coated with the dressing.
- Taste the salad and season with salt and pepper if needed.
- Serve immediately, or chill in the refrigerator for about 30 minutes to let the flavors meld together.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days. Give it a good stir before serving again.
This Chickpea and Veggie Salad is not only nutritious but also versatile and easy to prepare. Whether you enjoy it as a quick lunch, a refreshing side dish, or a light dinner, it's sure to become a favorite in your healthy recipe collection. With simple ingredients and straightforward preparation, you can enjoy a delicious, wholesome meal in no time.
Chickpea and veggie salad FAQ:
If using canned chickpeas, there is no cooking time required, simply drain and rinse them before adding to the salad. If using dried chickpeas, soak them overnight and cook for about 1-1.5 hours until tender.
You can store leftovers in an airtight container in the refrigerator for up to 2 days. Be sure to give it a good stir before serving again.
Yes, you can substitute Greek yogurt with sour cream or a dairy-free yogurt alternative for a similar texture. Adjust the flavor as needed since the taste may vary.
Cooked chickpeas should be tender and easily smashed with a fork. If they are still hard and crunchy, they need more cooking time.
You can use any kind of mustard, such as Dijon, yellow, or whole grain mustard, based on your flavor preference. Each will provide a slightly different taste to the dressing.
Tips:
- For a burst of extra flavor, consider adding fresh herbs like parsley, cilantro, or dill.
- If you prefer a bit of heat, add a pinch of chili flakes or a dash of hot sauce to the yogurt dressing.
- To save time, you can use canned chickpeas; just make sure to rinse and drain them well before adding them to the salad.
- Feel free to customize this salad with other veggies you have on hand, such as bell peppers, cucumbers, or radishes.
- To make it a more substantial meal, you can add some grilled chicken, tofu, or cooked quinoa.
Nutrition per serving
1 ServingsCalories 320kcal
Protein 20g
Carbohydrates 40g
Fiber 11g
Sugar 16g
Fat 10g
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