Chickpea Salad

Keywords: vegetarian, healthy, raw ingredients, quick, diabetes

Serves: ~2

Prep Time: 10 minutes

Total Time: 10 minutes

Equipment: large bowl, knife, spoon


  • 1 can low sodium chickpeas (drained)
  • 2 tbsp reduced fat feta cheese (crumbled)
  • Handful parsley (chopped)
  • 1/2 avocado (cut into chunks)
  • 2 roma tomatoes
  • Juice from 1/2 lemon
  • 1/2 tbsp olive oil
  • Salt
  • Pepper


  1. Drain liquid from chickpeas and place chickpeas into a large bowl for mixing.
  2. Cut the half avocado into chunks and place into a bowl.
  3. Dice tomatoes and place into bowl.
  4. Chop the parsley and place into bowl.
  5. Squeeze juice from half a lemon into bowl.
  6. Add 1 tbsp of olive oil.
  7. Add 2 tbsp of feta cheese.
  8. Add salt and pepper to taste.
  9. Mix all the ingredients together and serve.


  • Try adding a boiled egg sliced into chunks or canned tuna or salmon for extra protein.


  • Keeps for 7 days refrigerated in a sealed container.

Nutrition Notes:

  • This simple salad is packed with plant-based protein from the chickpeas and potassium and monounsaturated fats from the avocado to leave you feeling full and satisfied!

Savings Tip:

  • Buy uncooked chickpeas in bulk and boil them yourself for lower costs.

Nutrition Facts:

Serving Size1
Energy (kcal)339
Fat (g)12
Saturated (g)2
Cholesterol (mg)8
Sodium (mg)460
Carbs (g)41
Sugars (g)4
Added Sugars (g)0
Fiber (g)11
Protein (g)14
Vitamin D (IU)2
Calcium (mg)166
Iron (mg)3
Potassium (mg)719