Description
A vibrant and delicious chickpea salad packed with fresh vegetables and bursting with flavor, perfect for potlucks or a satisfying lunch.
Ingredients
Scale
- 2 cans of chickpeas (garbanzo beans), drained and rinsed or 1.5 cups cooked fresh chickpeas
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1/2 cup fresh parsley, chopped
- 1/4 cup feta cheese (optional)
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper, to taste
Instructions
- Prep your ingredients by rinsing and draining your chickpeas in a colander.
- Chop the veggies: dice your cucumber, tomatoes, red onion, and bell pepper.
- Call in the parsley and chop it, setting it aside.
- Combine in a large mixing bowl the chickpeas, tomatoes, cucumber, red onion, bell pepper, and parsley.
- Whisk the dressing: mix together lemon juice, olive oil, salt, and pepper.
- Dress the salad by pouring the dressing over it and gently toss to coat.
- Add feta cheese, if using, and stir gently.
- Taste and adjust seasoning as needed.
- Chill in the fridge for about 30 minutes before serving if preferred.
Notes
For a refreshing taste, let the salad chill after preparing it. Use dried chickpeas? Soak them overnight and boil until tender for a fresher taste!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 4g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg
Keywords: chickpea salad, easy salad recipes, healthy meals, vegetarian recipes, quick lunch