🥗 Low-Point Chickpea Salad
Ingredients (Serves 2–4):
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1 can (15 oz) chickpeas, drained and rinsed
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1 cup cucumber, diced
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1 cup cherry tomatoes, halved
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1/4 cup red onion, finely chopped
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1/4 cup bell pepper, diced
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2 tbsp fresh parsley or cilantro, chopped
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1 tbsp lemon juice
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1 tsp olive oil (optional for lower points, omit or spray lightly)
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1/2 tsp garlic powder
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Salt and pepper, to taste
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Optional: pinch of cumin or smoked paprika for extra flavor
Instructions:
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Prepare the Veggies:
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Dice cucumber, bell pepper, and red onion. Halve the cherry tomatoes.
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Combine Ingredients:
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In a large bowl, add chickpeas, vegetables, and parsley/cilantro.
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Make the Dressing:
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Whisk together lemon juice, olive oil (if using), garlic powder, salt, and pepper.
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Toss Salad:
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Pour dressing over chickpea mixture and toss gently to combine.
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Chill & Serve:
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Refrigerate for 15–30 minutes to let flavors meld.
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Serve as a side salad, on lettuce, or with whole-grain crackers for a complete meal.
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🌟 Tips:
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For added protein, mix in cooked chicken or tuna.
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For crunch, add sliced radishes or chopped celery.
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For extra flavor without points, add vinegar, mustard, or hot sauce.
If you like, I can also give you a creamy yogurt-based version that stays low in points but has a “ranch-style” flavor. Do you want me to do that?
