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–+ servings
Thriving Gluten Free

Lemon and Dill Chickpea Salad

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This flavorful Lemon and Dill Chickpea Salad combines the power of chickpeas with refeshing cucumbers, juicy tomatoes and creamy avocados that are all tossed in an easy homemade dressing. Perfect to make ahead for picnics, potlucks or have on-hand for an easy, nutritious lunch.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 -6
Course: Salad
Cuisine: American
Calories: 288
Ingredients Equipment Method Nutrition

Ingredients
  

Salad
  • 2 cans Chickpeas drained and rinsed
  • 1 English Cucumber diced
  • 2 Tomatoes chopped small
  • 1 Diced avocado optional-add right before serving so it doesn't brown
Dressing
  • ⅓ cup grapeseed oil or any neutral tasting oil of your choice
  • ¼ cup fresh squeezed lemon juice
  • 2 teaspoon dijon mustard
  • ¼ cup fresh dill
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 clove garlic minced
  • 1 tablespoon honey

Equipment

Method
 

  1. Combine chickpeas and veggies in a medium sized bowl.
  2. Mix all of the dressing ingredients in a glass jar. Cover and shake.
  3. Pour desired amount of dressing over the veggies and toss well. Reserve any leftover dressing in the fridge to use at another time or add more to refresh before servng.
  4. Enjoy right away, or store in the fridge for a few hours/overnight to allow the flavors to meld. Stir occasionally.

Nutrition

Calories: 288kcalCarbohydrates: 16gProtein: 2gFat: 26gSaturated Fat: 3gPolyunsaturated Fat: 14gMonounsaturated Fat: 8gSodium: 329mgPotassium: 550mgFiber: 5gSugar: 8gVitamin A: 895IUVitamin C: 24mgCalcium: 35mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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