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Lemon Maple Chickpea Salad

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Lemon Maple Chickpea Salad

Course: Salad
Keyword: dairy-free, gluten-free, grain-free, vegan, vegetarian
Calorie: 200-300, Under 250
Fiber: 5-10g
Servings: 3
Calories: 249kcal


  • 3 tbsps Lemon Juice
  • 2 tbsps Maple Syrup
  • 1 tbsp Dijon Mustard
  • 1/2 tsp Sea Salt
  • 1 Red Bell Pepper (chopped)
  • 1 Zucchini (small, chopped)
  • 1/4 cup Red Onion (finely chopped)
  • 2 cups Chickpeas (cooked)


  • In a large mixing bowl, whisk the lemon juice, maple syrup, mustard and salt together.
  • Add the bell pepper, zucchini, red onion and chickpeas to the mixing bowl with the dressing. Fold everything together. Season with additional salt or lemon juice, if needed.
  • Divide between plates and enjoy! For best flavor, serve chilled.


  • Leftovers

    Refrigerate in an airtight container for up to three days.
  • More Flavor

    Add in baby arugula, chopped basil or parsley, fresh ground pepper, or dried dill.
  • Serve it With

    Enjoy alone or serve over leafy greens like baby spinach, mixed greens, or romaine lettuce.


Serving: 3g | Calories: 249kcal | Carbohydrates: 46g | Protein: 11g | Fat: 3g | Cholesterol: 0mg | Sodium: 465mg | Fiber: 10g | Sugar: 18g | Vitamin A: 1403IU | Vitamin C: 71mg | Calcium: 84mg | Iron: 4mg

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