Name: Chickpea Mediterranean Salad
Prep time: 10 min
Total time: 10 min
Ingredients: 1⅓ cup chickpeas (cooked); ½ cup canned sweet corn (rinsed and drained); 1 cucumber (diced); 1 large tomato (diced); ½ cup olives (chopped); 3 green onions (thinly sliced, about ⅓ cup); 2 tbsp fresh dill (chopped ); ½ lemon (juiced or 2 tbsp fresh lemon juice); 2 tbsp ground flax seed; ½ tsp Himalayan salt

Chickpea Mediterranean Salad

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Venelina Dove M.D.

Print Recipe

Prep Time 10

Total Time 10

Servings 2 servings

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Ingredients

1⅓ cup (200 g) chickpeas cooked
½ cup (80 g) canned sweet corn rinsed and drained
1 (180 g) cucumber diced
1 large (340 g) tomato diced
½ cup (50 g) olives chopped
3 green onions thinly sliced, about ⅓ cup
2 tbsp fresh dill chopped
½ lemon juiced or 2 tbsp fresh lemon juice
2 tbsp ground flax seed
½ tsp Himalayan salt

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Instructions

Start by dicing the cucumber and tomato. Chop the olives in circles, and also chop the green onions and dill.
Then, add all salad ingredients to a large bowl. Season with freshly squeezed lemon juice, ground flax seeds, and salt.
Toss to combine. Enjoy!

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Notes

You can use canned chickpeas or you can cook chickpeas from dry. If you use canned, drain and rinse them. If you use dry, you will need about ⅔ cup (120 g) dry chickpeas for this recipe. Soak them overnight. Put them in a pot, cover with water and bring to a boil. Cook for about 40 minutes or until soft.

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