Chickpea and Tomato Salad


1 can chickpeas, drained

1/4 cup cucumber, chopped

1/2 cup cherry or grape tomatoes, quartered

1/4 cup chopped spinach or other greens

2/3 cup Mozzarella cheese, cubed

3 Tbsp. extra virgin olive oil

1 Tbsp. lemon juice

2 tsp. minced garlic

Seasonings to taste (Italian seasoning, basil, oregano, etc. are good)


In a bowl, combine the olive oil, lemon juice and garlic.  Whisk well.  Add the veggies and toss to coat evenly.  Refrigerate for two hours before serving.

Super easy, quick and yummy.  It makes two servings.  For 21 day fix, each serving counts as:

  • 1 green

  • 1 red

  • 1 blue

  • 1/2 orange

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