Weight Watchers Chickpea Salad is a delicate, nutritious recipe. It is the winning Weight Watchers recipe because it contains a low-carb. Protein and fiber are also present in high amounts. You can eat this simple and healthy salad for a light lunch or as a side meal option. The nicest thing about this salad is that it takes only a few minutes to prepare because canned chickpeas are used to save time. This Weight Watchers Chickpea Salad is specially designed according to the Weight Watchers diet chart. Fresh veggies, tangy salad dressing, and protein-packed chickpeas are used, which helps to lose weight. This recipe is ideal for a Weight Watchers diet with minimal fat. It is a gluten-free salad dish. Collect the salad items and start the recipe.

Equipment

Cutting board
Knife
2 Bowls
Spoon
Salad cups

Ingredients
Canned Cooked Chickpeas 2
Cherry Tomatoes, 1/2 cup
Diced celery stalk, 1 cup
Sliced Pickled Onions, 1/3 cup
Medium Sized Bell Pepper 1
Diced-sized cucumber 1

Lemon Dill Weed Dressing

Lemon juice, 1/3 cup
Dried dill weed 1tsp
Chopped coriander, 3 pinches
Salt 3/4tsp
Chopped garlic, 2tsp
Dijon Mustard 1tsp
Pure Honey 1tbsp
Olive Oil 1tbsp

Ingredient Notes
Chickpeas: You can use uncooked chickpeas instead of canned store-bought chickpeas. For uncooked chickpeas, soak them in the water for a night or 5-6 hours before making the salad.
Tomatoes: Use cherry or grape-sized tomatoes. Both give taste well.
Bell peppers: Pick any color of bell pepper of your choice. Bell peppers of all colors can also be included.
Cucumber: It is used for a cool taste.
Herbs: Many of the herbs listed above can be included.
Honey: We add one tablespoon of honey to add a sweet flavor.

Instructions
First, open the chickpea can. Wash it with crystal-clear water.
Pour into a fine colander, so all water is removed and dries easily.
Meanwhile, we will cut the salad vegetables.
Take a cutting board. First, chop the celery stalk into diced sizes with a knife.
Next, cut cucumber, tomatoes, onion, and celery stalks into fine, thin slices.
Add all chopped veggies in a small bowl and set aside.
Now, we will prepare the lemon dill weed dressing.
In a small bowl, add dried dill weed, Dijon mustard, salt, lemon juice, coriander, minced garlic, olive oil, and honey.
Mix all dressing items using a spoon. Put aside.
Assembling

Add canned chickpeas to the salad bowl.
Next, pour the dressing over the chickpeas.
Mix all items until the dressing coats well with veggies and chickpeas.
The nutritious salad is ready to eat. Serve in salad cups and enjoy.
Variations and alternatives
Dillweed: You can use fresh or dried dill weed. Start with around a tablespoon and taste it. Add more if required.
Salad Dressing: Try this salad recipe with delicious dressings like Greek yogurt or tahini dressing.
Other items: Add feta cheese, avocado chunks, spinach, roasted red peppers, and kalamata olives for extra taste. Weight Watchers points will alter by adding the different items.
Onions: Replace the pickled onions with fresh, sliced onions.

Serving Suggestions
Main dishes: Enjoy the tasty chickpea salad with a spicy whole chicken, lemon-grilled salmon, grilled lemon-herb pork chops, baked lemon garlic chicken, balsamic chicken, and zucchini skewers.
Wrap: You can wrap the salad filling in whole-wheat tortillas and pita breads.
Green veggies: Add fresh green veggies like lettuce, spinach, or green salad leaves.
Roasted Vegetables: Pair it with roasted vegetables like eggplants, onions, potatoes, zucchini, mushrooms, and red/yellow capsicum.
Grain bowl: Serve this chickpea salad with farro, white rice, quinoa, and brown rice.
Stuffed avocados: Fill the halved avocados with chickpea salad.

Tips
Wash chickpeas to remove excessive sodium amounts.
Customize the salad with colorful, fresh vegetables.
The vegetables can be chopped into any size and shape.
Make sure to chop vegetables in even sizes.
Increase the flavor and aroma by adding the chicken/vegetable broth.
Mix mashed chickpeas in the salad for a unique and rich taste.

Storage Information
Fridge: Store the salad in a small, sealed bowl and refrigerate it for 3 days. If you store the salad and salad dressing in different vessels, it will store for a long time, like 5-6 days.
Freezer: You can freeze the chickpeas for 2/3 months. Other salad items can become mushy and soggy after being frozen. It’s best to eat the salad instantly or within three days.

FAQs
Can I try this salad recipe with different items?
You can include a wide range of vegetables, salad dressing, herbs, and spices. Alternative options are discussed above in the variations and alternatives portion.

Can I include protein (meat) options?
Yes, you can add chunks or slices of chicken, fish, or turkey.

Is there any alternative to chickpeas available?
A range of beans, like black beans, red, cannellini, and kidney, can be used in its place.

Nutritional Facts Per Serving Amount

Serving 2/3 cup
Number of servings: 6
Total Calories: 151 kcal
Carbohydrates 24g
Dietary Fiber 4.3g
Sugar 6.5g
Total Fat: 4.1g
Iron 1.5mg
Sodium 429mg

Total Weight Watchers Points Per Serving is 1