🥗 Low Point Chickpea Salad

A light, protein-packed, fiber-rich salad that’s fresh, zesty, and perfect for meal prep.

📝 Ingredients (Serves 4)

• 1 (15 oz) can chickpeas, drained and rinsed

• 1 cup cucumber, diced

• 1 cup cherry tomatoes, halved

• ¼ cup red onion, finely chopped

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh lemon juice

• 1 tbsp red wine vinegar

• 1 tsp olive oil

• ½ tsp garlic powder (or 1 small garlic clove, minced)

• ¼ tsp salt

• ¼ tsp black pepper

👩‍🍳 Instructions

1. Prep the chickpeas:
   Drain and rinse well. Pat dry with paper towels.

2. Chop vegetables:
   Dice cucumber, halve tomatoes, finely chop onion and parsley.

3. Make dressing:
   In a small bowl, whisk together lemon juice, red wine vinegar, olive oil, garlic, salt, and pepper.

4. Combine:
   In a large bowl, toss chickpeas with vegetables. Pour dressing over and mix well.

5. Chill (optional but recommended):
   Refrigerate 30–60 minutes to allow flavors to blend.

6. Serve:
   Enjoy cold or at room temperature.

⭐ Estimated Points

• Approx. 1–2 points per serving (primarily from olive oil and chickpeas; may vary by plan).

To reduce to the lowest possible points:

• Omit olive oil and use extra lemon juice or vinegar.

❓ Q & A

1. Can I make this ahead of time?

Yes! It stores well in the fridge for up to 4 days. The flavor improves after a few hours.

2. Can I use dried chickpeas instead?

Absolutely. Cook about 1½ cups cooked chickpeas to replace one can.

3. How can I add more protein?

Add:

• Grilled chicken breast

• Tuna

• Feta cheese (adds points)

• Extra beans (black beans or white beans)

4. Is this good for meal prep?

Yes! Portion into containers for easy grab-and-go lunches.

5. How do I keep it from getting watery?

Remove cucumber seeds if very watery and store dressing separately if prepping far ahead.

6. Can I make it Mediterranean-style?

Add olives, feta, oregano, and a splash of extra lemon juice.