Chickpea Salad
Chickpea Salad is a refreshing, protein-rich dish made with hearty chickpeas, fresh vegetables, herbs, and a tangy lemon dressing. Quick to prepare, versatile, and perfect for meal prep, it works as a light lunch, side, or main dish.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings (side dish) or 2 servings (main dish)
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
- Diet: Vegan
Ingredients
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 bell pepper, diced
- 1/4 cup fresh parsley or cilantro, chopped
- 3 tablespoons lemon juice
- 2 tablespoons olive oil (optional)
- 1 garlic clove, minced (optional)
- Salt and black pepper, to taste
Instructions
In a large bowl, combine chickpeas, cucumber, cherry tomatoes, red onion, and bell pepper.
- Add fresh parsley or cilantro and toss gently.
- In a small bowl, whisk together lemon juice, olive oil (if using), garlic, salt, and pepper.
- Pour dressing over the salad and mix until well combined.
- Taste and adjust seasoning as needed.
- Serve immediately or refrigerate for 30 minutes to let flavors develop.
Notes
- Remove seeds from cucumbers and tomatoes to prevent excess wateriness.
- Add feta, avocado, or quinoa for a heartier salad.
- Swap lemon juice for lime for a different flavor profile.
- Best enjoyed fresh but keeps up to 3 days refrigerated.
- No reheating required; serve chilled or at room temperature.
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 260
- Sugar: 6g
- Sodium: 340mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
Find it online: https://thefamilycooking.com/chickpea-salad/
