| 12 | 20 | 372 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 0 min | 4 |
| 2 tbsp | Lemon juice |
| 2 tbsp | Extra virgin olive oil |
| 1/4 tsp | Black pepper |
| 1 dash | Sea Salt |
| 1 can (19oz) | Chickpeas, canned, drained (rinsed) |
| 1 cucumber(s) | Cucumber (peeled, seeded and cubed) |
| 1 small pepper(s) | Red bell pepper (seeded and chopped) |
| 2 cup | Lettuce, romaine (coarsely chopped) |
| 1 cup | Grape tomato (s) (halved) |
| 1/2 cup | Red onion |
| 1/2 cup | Kalamata olives (pitted, roughly chopped) |
| 1/2 cup (shredded) | Parmesan cheese, vegan (Tastes better with Vegan Feta or Vegan Mozzarella) |
1. In a small bowl make the dressing by whisking together the lemon juice, olive oil, pepper and salt, then set it aside.
2. In a large bowl, combine the chickpeas, cucumber, red bell pepper, romaine, tomatoes, red onion, and olives.
3. Drizzle the dressing over the chopped salad ingredients and toss gently to coat everything with the dressing.
4. Taste and add more salt and pepper, if necessary, to suit your tastes. Sprinkle with vegan cheese and serve immediately.
Weight Watchers Friendly
4WWPP; 4 WWSP
Chickpeas
are a great source of protein for vegetarians and vegans!
They are a good source of fiber which helps to promote healthy digestion!
| Meat Alternative | 0.8 |
| Milk Alternative | 0.3 |
| Vegetables | 4.0 |
