This olive and lemon chickpea salad is full of plant-based protein and can be served, hot or cold, on its own or over a bed of greens.
Here are some of the plant-based benefits:
Chickpeas provide a hefty 12.5g of fiber (50% DV), and whopping 14.5 grams of protein. This makes them filling and satisfying.
Olives contain lots of healthy fats and antioxidants.
Lemon is a refreshing source of Vitamin C and phytochemicals called limonoids, which have been shown to help fight cancers of the mouth, skin, lung, breast, stomach and colon.
Check out the recipe below:
Olive and Lemon Chickpea Salad
Yield 2 servings
1 1/2 cups chickpeas (1 can)
1/2 cup olives sliced
1/2 cup celery sliced thin
1/2 cup bell peppers diced
1 green onion white and green part, sliced thin
1 cup parsley chopped
1 tsp. olive oil
2 Tbsp. lemon juice
pink salt to taste
black pepper to taste
Combine all ingredients in a medium sized bowl and toss well, until fully mixed. Season with salt and pepper to taste.
For olives, I like to use a mix of Kalamata and green olives. You can use one, both, or any combo of your favorite olives.
Get a printable version of the recipe here.
About the Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide, will teach you how to eat healthy without going broke.