Servings: 4
Prep Time: 15 minutes
SmartPoints (per serving): ~2–4 (depends on WW plan and portion)

🥗 Ingredients:

For the Salad:

  • 1½ cups canned chickpeas (drained & rinsed) — or 1 cup cooked from dry
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ¼ cup red onion, finely diced
  • ½ red bell pepper, chopped
  • 2 tablespoons chopped parsley (or cilantro)
  • 1 tablespoon chopped mint (optional but refreshing)
  • 1 cup arugula or baby spinach (optional for greens boost)

For the Dressing:

  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh lemon juice (about half a lemon)
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced (or ¼ tsp garlic powder)
  • Salt & pepper to taste
  • Pinch of ground cumin or sumac (optional, adds depth)

🥣 Instructions:

  1. Prep all ingredients. Rinse and drain chickpeas well. Chop all vegetables and herbs.
  2. Make the dressing. In a small bowl, whisk together olive oil, lemon juice, mustard, garlic, salt, pepper, and cumin/sumac if using.
  3. Toss the salad. In a large mixing bowl, combine chickpeas, vegetables, and herbs. Pour dressing over and mix well.
  4. Chill (optional). Let sit for 10–15 minutes to allow flavors to meld, or refrigerate up to 2 days.

🧊 Meal Prep Tips:

  • Keeps well in the fridge for up to 3 days.
  • Add grilled chicken or tuna for extra protein (optional, affects points).
  • Great as a lunchbox filler, wrap filling, or side dish.

💡 WW Tips:

  • Chickpeas are 0 Points on some WW plans (like Purple or Blue, if they’re considered a ZeroPoint food).
  • Using only 1 tbsp olive oil keeps the Points low — swap for a spritz of olive oil spray or more lemon if needed.
  • You can use fat-free Greek yogurt + lemon as an alternative to the oil-based dressing for 0 Points.