Revithosalata (Chickpea Salad)

Revithosalata is a refreshing and hearty Greek chickpea salad, perfect for a keto-friendly appetizer. Packed with flavor from fresh herbs and a zesty dressing, it makes a delightful start to any meal.

Ingredients

• Chickpeas (cooked and cooled) - 200 grams
• Cucumber (diced) - 100 grams
• Cherry tomatoes (halved) - 100 grams
• Red onion (finely chopped) - 30 grams
• Fresh parsley (chopped) - 15 grams
• Olive oil - 30 ml
• Lemon juice - 15 ml
• Garlic (minced) - 1 clove
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon

Steps

1. In a large mixing bowl, combine the cooked chickpeas, diced cucumber, halved cherry tomatoes, and finely chopped red onion.
2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper to create the dressing.
3. Pour the dressing over the salad mixture and gently toss until everything is well coated.
4. Add the chopped parsley and toss again to incorporate.
5. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.

Nutrition

• Calories: 280
• Protein: 10 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• High in plant-based protein and fiber, promoting satiety.
• Rich in antioxidants and healthy fats from olive oil, supporting heart health.

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