Here’s a fresh, filling Low-Point Chickpea Salad that’s perfect for meal prep, light lunches, or a WW-friendly side dish.

🥗 Low-Point Chickpea Salad

🛒 Ingredients (Serves 4)

• 2 (15 oz) cans chickpeas, drained and rinsed

• 1 cup cucumber, diced

• 1 cup cherry tomatoes, halved

• ½ cup red onion, finely chopped

• ½ cup bell pepper, diced

• 2 tbsp fresh parsley, chopped

Light Lemon Dressing

• 2 tbsp fresh lemon juice

• 1 tbsp red wine vinegar

• 1 tsp Dijon mustard

• 1 tsp olive oil (optional — omit for lower points)

• ½ tsp garlic powder

• Salt & black pepper to taste

👩‍🍳 Instructions

1️⃣ Prep the Chickpeas

• Drain and rinse well.

• Pat dry with paper towels for best texture.

2️⃣ Mix the Veggies

• In a large bowl, combine chickpeas, cucumber, tomatoes, red onion, bell pepper, and parsley.

3️⃣ Make the Dressing

• Whisk together lemon juice, vinegar, Dijon, olive oil (if using), garlic powder, salt, and pepper.

4️⃣ Toss & Chill

• Pour dressing over salad and toss gently.

• Chill at least 30 minutes before serving for best flavor.

✨ Tips & Variations

• Zero/Lower Points: Skip olive oil and use extra lemon juice.

• Protein boost: Add grilled chicken breast or tuna.

• Mediterranean twist: Add olives and a sprinkle of feta (adds points).

• Spicy kick: Add red pepper flakes or diced jalapeño.

🥒 Meal Prep Tip

Stores well in the refrigerator for up to 4 days in an airtight container. Flavors improve over time!

If you’d like, I can also make a creamy low-point chickpea salad (no mayo) that tastes like a deli-style version but stays WW-friendly.