RecipesSalads, Snacks & Sides

Chopped Greens and Chickpea Salad



Chopped Greens and Chickpea Salad


The star of today’s salad is “Chickpeas” which are:

  • An ideal vegetarian protein
  • Loaded with fiber for improved digestion
  • Stabilize blood sugar
  • Give you an iron boost and antioxidant effect
  • Lower cholesterol
  • Excellent for weight loss since they keep you full for long



Spring onions| 4 white and green parts, thinly sliced

Medium tomatoes| 2, diced

Can chickpeas|½ can rinsed and drained (or boil chickpeas for home-made option)

Parsley|½ cup chopped parsley leaves

Mint|½ cup chopped mint leaves

Basil|½ cup chopped basil leaves



Lemon| ½ cup freshly squeezed lemon juice (4 lemons)

Garlic| 1 tbsp. mince garlic (3 cloves)

Sea salt|2 tsp

Black pepper |1 tbsp.

Olive oil|½ cup



1. Place the onions, tomatoes, cucumber, chickpeas, parsley, mint, and basil in a large salad bowl and toss to combine.


2. In a small bowl, mix together the lemon juice, garlic, salt and pepper.


3. Slowly add in the olive oil while stirring.


4. Pour the dressing over the salad, tossing gently to coat all the vegetables.


5. Add the olives or feta, sprinkle with salt and pepper, and toss.


6. Pour the remaining salad dressing in an air-tight glass container and store in the fridge for future use.


Healthytude Tip: Add black olives or crumbled feta cheese or serve as a side to grilled chicken or fish.

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Yasmine Defouni

Yasmine is a Nutrition and Health Coach whose rich professional expertise is complemented by a caring, fun and integrative approach to nutrition and wellbeing. Through Healthytude, her nutrition and health coaching business, Yasmine offers a unique transformative experience. Her talent is making her clients’ nutrition needs reachable while helping them identify the life areas they need the most support with– physical, mental and emotional. As a result, her clients reach the healthiest, happiest, and most productive version of themselves. Follow Yasmine’s journey on Instagram and Facebook.

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