Photo of Mediterranean chickpea, egg & herb salad by WW

Mediterranean chickpea, egg & herb salad

0
Point(s)
Total Time
15 min
Prep
15 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

¾ cup(s), rinsed and drained

Grape tomatoes

½ cup(s), halved

Cucumber(s)

½ cup(s), chopped

Yellow pepper(s)

¼ cup(s), chopped

Fresh parsley

2 Tbsp, chopped

Dill

1 Tbsp, chopped

Uncooked scallion(s)

1 medium, chopped

Hard boiled eggs

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