Mediterranean chickpea, egg, and herb salad
0
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 1 • Difficulty: Easy
With its fresh flavor and loads of refreshing crunch, this easy make-ahead salad makes a fantastic take-to-work lunch. It holds up well for up to two days and gives you a generous two cups on which to nosh. Yogurt and Dijon lend body and flavor to the easy homemade dressing.
Ingredients
Lemon zest
½ tsp
Fresh lemon juice
1½ Tbsp
Plain fat free Greek yogurt
1 Tbsp
Dijon mustard
1½ tsp
Kosher salt
¼ tsp
Black pepper
¼ tsp
Canned chickpeas (garbanzo beans)
¾ cup(s), rinsed and drained
Grape tomatoes
½ cup(s), halved
Cucumber
½ cup(s), chopped
Yellow bell pepper
¼ cup(s), chopped, chopped
Fresh parsley
2 Tbsp, chopped
Dill
1 Tbsp, chopped
Scallions
1 medium, chopped
Hard boiled egg
1 item(s), large, chopped
Instructions
1
In a medium bowl, whisk together the lemon zest and juice, yogurt, mustard, salt, and black pepper. Stir in the chickpeas, tomatoes, cucumber, bell pepper, parsley, dill, and scallion. Add the egg and toss gently to combine.
2
Serving size: 2 cups
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