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Oil-Free Chickpea Salad

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Oil-Free Chickpea Salad is a fresh and satisfying plant-based dish loaded with protein-rich chickpeas, crisp vegetables, and a bright lemon dressing. Perfect for healthy lunches, meal prep, or a light dinner.

Ingredients

  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red bell pepper, diced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons fresh cilantro, chopped (optional)
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano

Instructions

  1. Drain and rinse the chickpeas thoroughly and place them in a large mixing bowl.
  2. Add the cucumber, cherry tomatoes, red bell pepper, red onion, parsley, and cilantro if using.
  3. In a small bowl, whisk together the lemon juice, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and oregano.
  4. Pour the dressing over the salad ingredients.
  5. Toss gently until everything is evenly coated.
  6. Taste and adjust the seasoning if needed.
  7. Cover and refrigerate for at least 15 minutes to allow the flavors to blend.
  8. Serve chilled or at room temperature.

Notes

  • For extra protein, add cooked quinoa.
  • Avocado can be folded in just before serving.
  • Add celery, carrots, or radishes for additional crunch.
  • Store in an airtight container in the refrigerator for up to 4 days.
  • This salad is best served cold or at room temperature.
  • Freezing is not recommended due to the fresh vegetables.

Nutrition

Find it online: https://thefamilycooking.com/oil-free-chickpea-salad/