Description
A refreshing salad with chickpeas and two types of cabbage, perfect for any occasion.
Ingredients
Scale
- 2 cups purple cabbage, chopped
- 2 cups green cabbage, chopped
- 1 (15 oz / 425g) can chickpeas, rinsed and drained
- 1 cup cucumber, diced
- 1/4 cup red onion, minced
- 1/4 cup olive oil
- 2 tbsp 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
- For added flavor, you can include herbs like basil or parsley.
- This salad can be made ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg