Description
A refreshing salad with chickpeas, cabbage, and colorful vegetables.
Ingredients
Scale
- 4 cups shredded green cabbage
- 1 can (15 oz) chickpeas or kidney beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup bell peppers (any color), diced
- 1 small red onion, thinly sliced
- 4 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- to taste salt and pepper
Instructions
- Start by shredding the cabbage into thin strips using a sharp knife or a mandoline slicer.
- Dice the bell peppers and slice the red onion thinly.
- Halve the cherry tomatoes.
- In a large mixing bowl, combine the shredded cabbage, chickpeas or kidney beans, cherry tomatoes, bell peppers, and red onion.
- In a small bowl, whisk together the olive oil, lemon juice, and a generous pinch of salt and pepper.
- Pour the dressing over the salad ingredients and toss everything together until well combined.
- Taste and adjust the seasoning as needed.
- Transfer the salad to a serving platter or bowl. Serve immediately or let it chill in the fridge for about 30 minutes to let the flavors meld.
Notes
- For added flavor, consider tossing in some herbs like parsley or cilantro.
- This salad can be made a few hours in advance and refrigerated.
- Prep Time: 15 minutes
- Category: Salads
- Method: No-Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg