Chickpea & Veggie Rainbow Salad
This vibrant, protein-packed salad is easy to make, loaded with fresh veggies, and perfect for warmer days. Plus, it's light on your budget!
Ingredients:
1 can (400g) chickpeas, rinsed and drained
1 cucumber, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup cherry tomatoes, halved
1/4 red onion, finely diced
1/2 cup shredded carrots
1/4 cup fresh parsley or cilantro, chopped
For the dressing:
3 tablespoons olive oil
1 tablespoon lemon juice (or to taste)
1 teaspoon Dijon mustard (optional)
Salt and pepper, to taste
Instructions:
In a large bowl, combine chickpeas, cucumber, bell peppers, cherry tomatoes, red onion, carrots, and parsley.
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard (if using), salt, and pepper.
Pour the dressing over the salad and toss well to combine.
Adjust seasonings as needed and serve immediately or refrigerate for up to 3 days for easy grab-and-go meals.
Serves: 4
Cost per serve: Approximately $1.50
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