Description
Chickpea Salad is a vibrant, protein-rich dish made with fresh vegetables and a lemony olive oil dressing — perfect as a light lunch or a side dish.
Ingredients
Scale
- 2 cans (15 oz) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
- 1/2 small red onion, finely chopped
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 clove garlic, minced
- Juice of 1 lemon
- 2 tbsp olive oil
- Salt and pepper, to taste
- 1 tbsp fresh parsley, chopped (or cilantro)
- Optional: 1/4 cup feta cheese or avocado slices
Instructions
- In a large bowl, combine chickpeas, red onion, bell pepper, cucumber, cherry tomatoes, and garlic.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the chickpea mixture and toss until everything is evenly coated.
- Add chopped parsley (or cilantro) and mix gently.
- Top with feta cheese or avocado slices if using, and serve immediately or chilled.
Notes
- This salad can be made ahead and stored in the fridge for up to 3 days.
- Use avocado for a dairy-free version or feta for a tangy flavor boost.
- Add cooked quinoa or couscous to make it a heartier meal.
- Fresh herbs like mint or dill can be added for extra freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg