Kind of a like a Greek salad, except with chickpeas instead of lettuce.
I don’t know about you, but I love a good Greek salad. All the colors and flavors come together to make something beautiful and delicious. When feta cheese, red onion and tomato get tossed in a vinagrette they are a mad combo. For this recipe, I took some of the same ingredients typically included in a Greek salad and tossed them in with a can of rinsed and drained chickpeas to make a quick and easy snack.
But, is it a snack, a lunch, a salad, a side dish or what?
Yes. It is all of those things. In fact, for people like me it can even be a breakfast. You see, no one else in my cute little family liked this recipe, (cilantro and onion aren’t their favorite, so it seems) but I just could not get enough, so it all kind of worked out in the end. 😉 One (1/2 cup) serving is just 3 WW SP, so I managed to sneak it in as a breakfast, snack and lunch over the course of a few days.
Keeping it (super) simple!
Can we just talk for a minute about how easy it is to whip this chickpea salad together? There are really only two steps to this recipe.
- Rinse and drain the chickpeas
- Add the rest of the stuff
Of course, there is the step of chopping the vegetables, but all of this can be done in a matter of a few minutes.
Here is what you need:
1 (15 ounce) can chickpea, drained and rinsed
1 small tomato, chopped
1/4 cup finely chopped red onion
1/2 teaspoon sugar
1/4 cup crumbled feta cheese
1/2 tablespoon lemon juice
1/2 tablespoon red wine vinegar
1 tablespoon plain nonfat Greek Yogurt
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1-2 tablespoons cilantro
Here is what you do:
Drain and rinse the chickpeas and place in a medium bowl.
Toss in the rest of the ingredients until chickpeas are evenly coated and all of the ingredients are mixed well.
Serve immediately and refrigerate any leftovers.
Makes 8 servings.
One serving is 1/2 cup.
One serving is 3 WW SP.
- Serves: 8 servings
- Serving size: ½ cup
- Calories: 192
- Fat: 4 g
- Saturated fat: 1 g
- Trans fat: 0 g
- Carbohydrates: 32 g
- Sugar: 6 g
- Sodium: 1297 mg
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 4 mg
- 1 (15 ounce) can chickpea, drained and rinsed
- 1 small tomato, chopped
- ¼ cup finely chopped red onion
- ½ teaspoon sugar
- ¼ cup crumbled
- ½ tablespoon lemon juice
- ½ tablespoon red wine vinegar
- 1 tablespoon plain nonfat Greek Yogurt
- 2 cloves garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1-2 tablespoons cilantro
- Drain and rinse the chickpeas and place in a medium bowl.
- Toss in the rest of the ingredients until chickpeas are evenly coated and all of the ingredients are mixed well.
- Serve immediately and refrigerate any leftovers. I ate ours over the coarse of a few days and loved it every time.
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*SmartPoints® calculated by Meal Planning Mommies; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated without Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder.