Go Back
Chickpea Summer Garden Chopped Salad is full of fresh Mediterranean flavors, high protein, and full of colorful garden fresh vegetables. It’s also only one point on Weight Watchers for a big serving.
Print Recipe

Chickpea Summer Garden Chopped Salad

Chickpea Garden Summer Salad is full of fresh Mediterranean flavors, high protein, and full of colorful garden fresh vegetables. It’s also only one point on Weight Watchers for a big serving.

Ingredients

  • 2 cans chickpeas or white beans
  • 1 can black beans optional
  • 1 medium yellow or red onion diced
  • 1 green bell pepper diced
  • 2 red or yellow sweet peppers diced
  • 4-5 stalks celery diced
  • 1 cucumber cubed
  • 1 carton grape/cherry tomatoes halved
  • ½ cup diced carrots
  • ½ cup Light Italian Dressing
  • Juice of one lime or lemon
  • ½ teaspoon garlic powder
  • 1 teaspoon seasoning salt
  • 1 teaspoon black pepper

Instructions

  • Add chickpeas to saucepan.
  • (If using white beans instead, rinse and drain beans and add directly to the bowl with vegetables.)
  • Pour in one can of water.
  • While you dice vegetables, cook down chickpeas on medium heat, until water is almost gone,
  • Chop and dice all vegetables and add to a big mixing bowl.
  • Add dressing and seasonings over top of vegetables.
  • Using a spoon, fold together vegetables, and seasonings.
  • Add beans and mix in.
  • Store in refrigerator and serve cold.

Notes

This salad will be on repeat all summer long at my house. I like to eat it on a plate with carrots and hummus or a scoop of chicken salad. It’s also really good on top of chopped romaine with shredded or canned chicken.