Mediterranean Chickpea Salad Bowl A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Heart Healthy, Plant Forward, Low Sodium. This recipe supports practical, affordable meal planning for patients and families. It emphasizes whole foods, fiber, lean protein, and lower-sodium flavor building.

CIF Approved

Mediterranean Chickpea Salad Bowl

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Author: Colin Vareene Cooking Method: No Cook Cuisine: Mediterranean Courses: Lunch Recipe Keys: H Heart Healthy H High Fiber L Low Sodium P Plant Forward

Prep Time 15 mins Total Time 15 mins Difficulty: Beginner Servings: 4 Estimated Cost: $ 10 Calories: 410 Best Season: Spring, Summer Dietary:

G Gluten Free V Vegan

Description

A healthy, grant-aligned recipe designed for Food Is Medicine programming with emphasis on High Fiber, Heart Healthy, Plant Forward, Low Sodium.

Ingredients:

Cook Mode Cooking Mode Disabled

Servings

• 2 cans no-salt-added chickpeas rinsed
• 2 cups chopped cucumber
• 1 cup cherry tomatoes
• ¹⁄₂ cup chopped parsley
• ¹⁄₄ cup feta optional
• 2 tablespoons olive oil
• 2 tablespoons lemon juice

Instructions

1. Combine chickpeas and vegetables,
   Whisk olive oil with lemon juice,
   Toss dressing with salad,
   Top with feta if using.

Keywords: mediterranean chickpea salad bowl, high fiber, heart healthy, plant forward, low sodium

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