A healthy mix of chickpeas, tomatoes, cucumbers, and green peppers all tossed in a lemon dill dressing then topped with, but of course, feta cheese!
So I am now staying at home with Miss Raya Mae and often find myself snacking randomly throughout the day. You other mama’s agree? Of course, we’re busy, trying to get things done around the house while taking care of our kid(s) so we hardly ever have time to just sit and eat.
It helped with the baby weight so I guess there’s some good out of it. 😉
BUT I never felt like I was eating that healthy and I never really felt satisfied. I am also a meal eater – are you too? So the whole snacking thing was just annoying to me – pretzels, Oreos, bowls of cereal, apples, spoonfuls of peanut butter, handfuls of trail mix…I could go on but I will stop there. You get it.
As a food blogger, everyone thinks you eat amazing meals for breakfast lunch and dinner. In my house, dinner is almost always a great meal, but lunch and breakfast. HAAALP.
Hurry up February!
So this chickpea salad is pretty darn easy to make and so versatile. You can use whatever vegetables that you like in it – I used chickpeas, tomatoes, cucumber, and green pepper. I bought a red onion but forgot about it. I hate when that happens! Anyways, it would be a good addition to the salad if you like red onion. Vin is not a huge onion fan (unless grilled or fried of course) so it’s probably a good thing that I left it out.
He brings his lunch to work every day so when I make salads like this at home, they always get gobbled up between the two of us. When I was working outside of the blog, I would also bring or eat lunch at home every day. Do you? It’s so much cheaper and healthier.
Don’t forget to pin this recipe to Pinterest by clicking the image below!
- 2 15.5 ounce cans chickpeas, drained and rinsed
- ½ cucumber, peeled, seeds removed and chopped
- 2 tomatoes, chopped
- 1 green pepper, chopped
- Feta cheese, crumbled
- 1 tablespoon plus 2 teaspoons minced fresh dill
- 2 tablespoons minced fresh parsley
- ¼ plus ⅛ cup olive oil
- Zest and juice from 1 lemon
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ¾ teaspoon sugar
- In a medium bowl add chickpeas, cucumber, tomato, green pepper and feta .
- In a small bowl add all of the vinaigrette ingredients and whisk.
- Add vinaigrette to the salad and gently toss.