Ingredients for Chickpea Salad
- 3 baby cucumbers, chopped
- 4 artichoke hearts, chopped
- 4 scallions, trimmed and cut into ¼” pieces
- 1 pint cherry tomatoes, cut in half or thirds, depending on the size
- 1 red bell pepper, chopped
- ⅓ cup pitted Kalamata olives, chopped
- ⅓ cup pitted Castelvetrano olives, chopped
- 2 cups cooked chickpeas (or one can)
For the dressing
- ¼ cup extra virgin olive oil
- 2 lemons, juiced
- 1 teaspoon garlic powder
- ¼ cup red wine vinegar
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ¼ cup nutritional yeast
- 1 tablespoon oregano
- ¼ teaspoon black pepper
How to Make Chickpea Salad
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Combine all of the chopped veggies together in a bowl.
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Add all of the dressing ingredients into the bowl and stir well to combine. Make sure everything is evenly coated and fully mixed.
