Well-built Taste of Italy Chopped Chickpea Lemon Vinaigrette Salad.

By Jackie DeKnock  ,   

June 18, 2020

Pulses such as chickpeas, kidney beans, broad beans and lentils are said to contribute to healthy bones and teeth, can reduce cholesterol and prevent heart disease.

  • Prep: 30 mins
  • 30 mins

    30 mins

  • Yields: Serves 4-6


Chickpea Salad

4 cups tinned organic chickpeas, rinsed & drained (or make DIY dried chickpeas from scratch)

1 small red onion, diced

1 red, yellow, green bell pepper (all 3 if you like), diced

4 stalks celery, chopped

Handful fresh baby spinach, coarsely chopped

½ cup kale, deveined, finely chopped

2 tomatoes, diced

3 carrots, chopped

1 avocado, diced

½ cup fresh flat-leaf parsley, coarsely chopped

Italian Vinaigrette

½ cup extra virgin olive oil or coconut oil

½ cup lemon juice

1 plump garlic clove, minced

2 teaspoon dried oregano (fresh if you have it)!

Handful fresh mint, coarsely chopped

Himalayan sea salt and freshly ground black pepper, to taste

Crumbled feta cheese or vegan tofu alternative

A splash of love


In a large bowl, combine the chickpeas, red onion, peppers, celery, spinach, kale, tomatoes, carrots, avocado and parsley.

In a separate medium sized bowl, whisk the olive oil, lemon juice, garlic, oregano, mint.

Gently toss the vinaigrette with the salad. Season with salt and pepper to taste. Sprinkle with Feta. Serve.