Untested recipe: quantities, servings and timings are suggested adaptations of the original meal idea and have not been kitchen-tested. Use the doneness checks below and adjust as needed.
Servings: 2 | Suggested active prep time: 10 minutes
Ingredients
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/4 cup sliced olives
- 1/2 cup drained roasted red peppers, sliced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 teaspoon dried oregano
- Optional: salt to taste
Instructions
- Combine chickpeas, olives and peppers in a bowl.
- Whisk olive oil, lemon juice and oregano, then toss with the salad.
- Taste before adding optional salt. Serve now or refrigerate in a covered container.
Low-energy prep tip
Use canned chickpeas, sliced olives and jarred peppers; kitchen shears make the peppers easy to cut.
Recipe notes
Use kitchen shears to cut jarred peppers while seated.
Dietary labels apply only when all packaged ingredients meet those requirements. Check labels and cross-contact guidance for your needs. Salt is optional where listed; follow your own care plan rather than using a recipe to set sodium intake.
Image is an AI-generated illustration of the dish, not a photograph of a tested recipe.