Chunky Veggie Salad with Lemon Vinaigrette

Chunky Veggie Salad with Lemon Vinaigrette

  • Prep: 15 min
  • Cook Time:
  • Total: 15 min
  • Serving: 1 Serving

Light in calories but heavy in taste, this salad is a great lunch or dinner. Make it the night before so the flavors can infuse overnight.


  • 1/3 cup chickpeas, drained
  • 1/3 cup kidney beans, rinsed and drained
  • 1/4 cup shredded carrot
  • 1/4 cup chopped jicama
  • 1/4 cup chopped apple
  • 1/4 cup chopped red bell pepper
  • 1 tablespoon sliced celery
  • 1/4 cup chopped cucumber
  • 1 tablespoon toasted pumpkin seeds
  • Juice of 1/2 a lemon
  • 2-1/2 teaspoon olive oil
  • 1 tablespoon red wine vinegar
  • 1 pinch sugar
  • 1 pinch salt
  • Freshly ground pepper


  1. Place the chickpeas, beans, carrot, jicama, apple, bell pepper, celery and cucumber in a medium bowl and toss to combine.
  2. In a small bowl, whisk together the lemon, oil, vinegar, sugar, salt and a few grinds of black pepper.
  3. Pour the vinaigrette over the salad, sprinkle with the seeds and toss to combine.

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