Description
A vibrant, crunchy, and incredibly satisfying salad packed with the goodness of chickpeas, colorful cabbage, and a zesty lemon-oregano dressing. Perfect for a quick, healthy meal or smart meal prep.
Ingredients
2 cups (approx. 200g) purple cabbage, chopped
2 cups (approx. 200g) green cabbage, chopped
1 (15 oz / 425g) can chickpeas, rinsed and drained
1 cup (approx. 120g) cucumber, diced
1/4 cup (approx. 30g) red onion, minced
1/4 cup (60ml) olive oil
2 tbsp (30ml) lemon juice, freshly squeezed
1 tsp dried oregano
Salt, to taste
Black pepper, freshly ground, to taste
Instructions
In a large bowl, combine the chopped purple cabbage, green cabbage, rinsed chickpeas, diced cucumber, and minced red onion.
In a small jar or bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper until well combined.
Pour the prepared dressing over the vegetables and chickpeas in the large bowl. Toss everything thoroughly to ensure all ingredients are coated.
Let the salad sit for 10 minutes to allow the flavors to meld and the cabbage to slightly tenderize.
Serve immediately and enjoy the fresh flavors, or store for later.
Notes
This salad keeps exceptionally well in the refrigerator, making it an excellent choice for meal prepping throughout the week.
For an added touch of creaminess and tang, consider stirring in a quarter cup of crumbled feta cheese just before serving.
For best results and maximum flavor, ensure your chickpeas are thoroughly rinsed and drained before adding them to the salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Cuisine: Mediterranean
Nutrition
- Calories: 210 kcal
- Sodium: 150mg
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Keywords: healthy chickpea salad, cabbage salad, chopped salad, vegan salad, meal prep, Mediterranean, no-cook recipe, plant-based, easy salad
