There isn’t much to say about this Easy Greek Chickpea Salad, other than the fact that it’s quick, easy and incredibly flavorful. I make this salad often when I’m looking for something light, but still has protein to sustain me. The dressing is honestly my all time favorite dressing to make, and as a bonus, it happens to be full of plant based omegas thanks to my favorite oil, Udo’s 369. This isn’t your typical oil. According to the Udo’s website,
Udo’s Oil 3·6·9 Blend is a combination of plant-sourced oils designed to supply the ideal 2:1 ratio of omega-3 & -6. It contains fresh-pressed flax, sesame, and sunflower oils, as well as evening primrose oil, coconut oil, and additional minor ingredients. It has a light, nutty flavor and can be used every day in all your favorite dishes, from savory to sweet.
Let me tell you, this oil is worth every penny, and I can assure you, I’m not being paid to tell you that! I take at least 1 tablespoon daily, and when I am consistent, I notice a huge change in my joints, skin, hair – honestly everything. It is a staple in my daily routine, and it truly does blend seamlessly into foods. You can find it in the refrigerator vitamin section at your local health foods store.
Back to this salad – it is super simple and easy to throw together. All you need is a can of garbanzo beans, half an english cucumber, half a red onion, 1 red bell pepper and some sliced peperoncini peppers. The dressing is a tablespoon of Udo’s, half a lemons worth of juice, stone ground mustard and some herbs de Provence seasoning. Thats it.
This colorful salad is super good on its own, and would make a great side dish as well. I’ve even put it over spring mix with a little extra of the Udo’s dressing and its great.
This Easy Greek Chickpea Salad will save in the fridge for 2-3 days in a sealed container.
Easy Greek Chickpea Salad
Author: The Lean Clean Eating Machine
Ingredients
- 1 15 oz can garbanzo beans; drained and rinsed.
- 1 red bell pepper; diced
- 1/2 english cucumber; cut in half vertically, then cut in quarters. Chop into small chunks.
- 2/3 cup sliced peperoncini peppers; coarsely chopped
- 1/2 red onion; chopped into small pieces
- Salt and pepper to taste.
Dressing:
- 1 Tablespoon Udo’s 369 oil. You can also use olive oil.
- 1/2 of a large lemons worth of juice
- 2 Tablespoons stone ground mustard
- 1/2 tsp. Herbs de Provence seasoning
Instructions
- In a large mixing bowl, combine all of your prepared vegetable and bean ingredients.
- In a small dish, whisk your dressing ingredients together.
- Pour dressing over salad and stir to thoroughly combine. Salad will keep in the refrigerator for 2-3 days.