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Chick Pea Salad Recipes that is Loaded with Veges

Loaded Chick Pea Salad

Carrots, cucumbers, tomatoes, onion and spinach marinate in a red wine vinegar dressing. The longer you let the vegetables and garbanzo beans soak in the dressing, the better it tastes which makes it the perfect make-ahead recipe.
Course Side Dish
Cuisine Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Calories 102kcal


  • 1 can chick peas garbanzo beans, rinsed and drained
  • ½ cup red onion diced (approx. ½ onion)
  • ½ cup cucumber diced (approx. ½ a large cucumber)
  • ½ cup tomato diced approx. 1 plum tomato
  • ½ cup carrot sliced thin (about 1 large carrot)
  • ½ cup baby spinach leaves sliced into strips
  • 2 Tablespoons olive oil
  • 1 Tablespoon red wine vinegar
  • ¼ cup feta cheese crumbled


  • Add all of the ingredients to a large bowl and mix well.
  • Preferably, refrigerate for about 2 hours so that flavors meld.
  • Top with feta cheese.


Leave out carrots and use low-fat cheese to keep recipe South Beach Phase 1 compliant.


Calories: 102kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 123mg | Potassium: 151mg | Sugar: 2g | Vitamin A: 3100IU | Vitamin C: 5.3mg | Calcium: 65mg | Iron: 0.5mg