Chickpea and Bell Pepper Salad
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Source: https://recipheon.com/en/recipes/snacks/chickpea-and-bell-pepper-salad
About this recipe
Chickpea and bell pepper salad is a plant-based snack with tomato, cucumber, and olive oil, well suited to a lunchbox or dinner. The chickpeas make the salad more filling, while the bell pepper adds crunch and a lightly sweet flavor. The tomato adds juiciness, the cucumber freshness, and the olive oil brings the ingredients together without a heavy dressing. Cut the vegetables into small dice so they mix easily with the chickpeas and are convenient to eat from a container. This quick meat- and dairy-free salad is an easy choice when you want something simple made with only a few ingredients.
Ingredients
Servings: 2
1/2 can chickpeas
1/2 bell pepper
1 tomato
1/2 cucumber
1 tablespoon olive oil
Steps
Drain the chickpeas, then cut the bell pepper, tomato, and cucumber into small dice.
Transfer everything to a bowl and add the olive oil.
Gently toss so the vegetables retain their texture.
Serve the salad after mixing, or refrigerate it for a few minutes if you want the olive oil to coat the vegetables more evenly.
Estimated nutrition
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