For a high-protein cold meal that comes together quickly, you can't go wrong with Mediterranean chickpea salad. It's loaded with fresh flavors and works as a side dish with a Med-style dinner, or on its own as a light lunch.
Ingredients
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
1/2 cup chopped sweet onion
1/2 cup whole ripe olives, halved
1/4 cup chopped sweet red pepper
1/4 cup chopped green pepper
1 celery rib, chopped
1/4 cup shredded Parmesan cheese
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 tablespoons minced fresh parsley
1 tablespoon sugar
1/4 teaspoon onion powder
1/8 teaspoon dried basil
Dash dried oregano
Instructions
1Assemble the salad
2In a large serving bowl, combine the beans, onion, olives, peppers, celery and Parmesan cheese. Measure the olive oil, balsamic vinegar, parsley, sugar, onion powder, basil and oregano into a Mason jar or other jar with a tight-fitting lid, and shake them together vigorously to emulsify the vinaigrette. Pour the dressing over the chickpea mixture, and toss the salad until the beans and vegetables are well coated.
