Chopped Chickpea Salad (Make Ahead)
This chopped chickpea salad has bulgur wheat, crunchy veggies, feta cheese, and a delicious honey lemon vinaigrette is a delicious vegetarian salad that tastes even better on day 2!
Servings: 4 servings
Calories: 434kcal
Ingredients
- ⅔ cup bulgur uncooked
- 15 oz can of chickpeas drained and rinsed
- ½ cup feta cheese crumbled
- 3 ribs celery finely chopped
- 1 bell pepper finely chopped
- ½ cup radish finely chopped
- ¼ red onion finely chopped
Honey Lemon Vinaigrette:
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- 1 tablespoon honey
- ½ teaspoon dijon mustard
- 1 teaspoon fresh lemon juice
- ½ teaspoon lemon zest
Instructions
- Cook - cook bulgar according to package directions and allow to cool.
- Vinaigrette - Shake together all vinaigrette ingredients including olive oil, white wine vinegar, honey, dijon mustard, lemon juice, and lemon zest.
- Assemble - Shake together all vinaigrette ingredients including olive oil, white wine vinegar, honey, dijon mustard, lemon juice, and lemon zest.
- Add dressing - Drizzle with dressing, toss to combine, and enjoy!
Video
Notes
Nutritional information is for one meal-sized salad portion (roughly 2 cups)
Storage
Store in sealed containers in the fridge for up to 4 days. This salad keeps well after tossing in the vinaigrette.
Nutrition
Serving: 2cups | Calories: 434kcal | Carbohydrates: 56g | Protein: 16g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 260mg | Potassium: 601mg | Fiber: 14g | Sugar: 13g | Vitamin A: 1174IU | Vitamin C: 44mg | Calcium: 168mg | Iron: 4mg