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Chickpea Spring Salad

Yields1 ServingPrep Time25 minsCook Time5 minsTotal Time30 mins

This salad is full of plant-based protein and bright colors, a great option to pack for lunch or a healthy dish to bring to your next barbecue this Spring!

 15 oz can of chickpeasrinsed and drained
 1 head leaf lettucerinsed, drained and chopped
 ½ yellow bell pepperseeded, veined and chopped
 ½ red bell pepperseeded, veined and chopped
 ¼ cup red onionthinly sliced
 10 grape tomatoeshalved
 1 medium cucumberquartered and thinly sliced
 4 oz feta cheesecrumbled
 5 radisheshalved and thinly sliced
 1 medium avocadohalved and thinly sliced
For the dressing:
 2 tbsp olive oil
 2 tbsp lemon juice
 2 cloves garlicgrated
 1 tsp dried oregano
 salt and black pepper to taste
1

Place lettuce in a large mixing bowl. Add the rest of the ingredients and lightly toss to combine.

2

In a mason jar with lid, add the dressing ingredients. Seal and shake for about 25 seconds or until all ingredients are combined. Pour over salad and toss.

Nutrition Facts

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