Mediterranean Chickpea and Roasted Pepper Salad
This hearty lunch salad offers a perfect balance of fiber and plant-based protein. It is specifically designed to prevent post-meal blood sugar spikes.
Nutrition per serving
Ingredients
- 15 oz canned chickpeas, rinsed
- 1 cup diced roasted red peppers
- 1/2 cup diced cucumber
- 1/4 cup red onion, minced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 cup crumbled feta cheese
- 1 tbsp chopped fresh parsley
Portion guidance
Eat one bowl as a balanced lunch.
Step-by-step method
- 1
Combine chickpeas, peppers, cucumber, and onion in a bowl.
- 2
Whisk olive oil, lemon juice, and parsley in a small cup.
- 3
Pour the dressing over the chickpea mixture.
- 4
Toss gently to combine all ingredients.
- 5
Top with crumbled feta cheese.
- 6
Chill for 10 minutes to allow flavors to meld.
- 7
Divide into two bowls and serve.
Smart substitutions
Swap
Feta
Goat cheese
Swap
Chickpeas
Cannellini beans
Storage & reheating
Keep refrigerated in a sealed container for up to 4 days.
This recipe is for inspiration only and is not medical advice. Carbohydrate and nutrition values are estimates. Speak with a qualified healthcare professional or registered dietitian about your personal blood sugar and dietary needs.
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