A colorful, crunchy, protein-rich salad with bright California vibes. Packed with fiber, healthy fats, and antioxidants, this refreshing bowl is perfect for balancing blood sugar and supporting hormonal health. Serve it as a stand-alone lunch, a picnic side, or a wrap filling.

Ingredients

Serves 4

For the Salad:

• 1 can (540 mL / 19 oz) chickpeas, drained and rinsed (or 1¾ cups cooked)
  
  
• ½ cup red onion, finely diced
  
  
• ½ cup flat-leaf parsley, chopped
  
  
• ½-1 jalapeño, finely chopped (seeds removed for less heat)
  
  
• 1 cup cucumber, diced (preferably English or Persian)
  
  
• 1 medium tomato, diced (or ½ cup cherry tomatoes, halved)
  
  
• 1 small Cubanelle pepper or field pepper, diced
  
  
• 1 medium carrot, peeled and grated
  
  
• ¼ cup raw pumpkin seeds (pepitas)
  
  
• ⅓ cup crumbled feta cheese
  
  

For the Dressing:

• 3 tablespoons extra-virgin olive oil
  
  
• 2 tablespoons fresh lime juice (about 1 lime)
  
  
• 2 teaspoon raw honey
  
  
• 1/3 small clove garlic, grated
  
  
• ¼ teaspoon sea salt, or to taste
  
  
• Freshly ground black pepper, to taste
  
  

Directions

1. In a large mixing bowl, combine chickpeas, red onion, parsley, jalapeño, cucumber, tomato, Cubanelle pepper, grated carrot, pumpkin seeds, and feta.
   
   
2. In a small jar or bowl, whisk together olive oil, lime juice, honey, garlic, salt, and pepper until emulsified.
   
   
3. Pour the dressing over the salad and toss gently until evenly coated.
   
   
4. Let sit for 10–15 minutes to allow flavors to meld.
   
   
5. Taste and adjust salt, pepper, or lime juice as needed. Serve chilled or at room temperature.
   
   

Nourish Notes

• Make it dairy-free: Omit feta or sub with a plant-based version.
  
  
• Add protein: Serve with grilled chicken, tuna, or a scoop of hummus on the side.
  
  
• For meal prep: Store dressed salad in the fridge for up to 3 days. It holds up well!
  
  

With Love & Nourishment,

The Nourish Kitchen