Chickpea Salad full of Mediterranean flavors that’s super fresh, and quick and easy to prepare. It makes for the perfect healthy lunch entree or a dinner side dish.
Another year and a hankering for some better food like this vegetarian Chickpea Salad!
You’ll adore this basic formula with its energetic flavors – which are made by utilizing generally new fixings. No cooking needed here so it’s ideal for when you need a quick side dish. You can have this prepared quickly!
It’s likewise exceptionally flexible too dependent on what you have available. Also, you can even incorporate fish or salmon to make it a heartier primary dish. I’ve recorded a few thoughts underneath for different things you can incorporate here. An invigorating formula will not burden you and you can have an extraordinary outlook on eating!
How to Make Chickpea Salad
- Add chickpeas and veggies to bowl: Add chick peas, cucumber, tomatoes, red onion and parsley to a bowl.
- Prepare dressing: Measure out olive oil into a liquid measuring cup, pour in lemon juice, garlic, Italian seasoning and season with salt and pepper to taste.
- Combine two mixtures: Pour dressing over mixture in bowl. Toss to evenly coat, season with more salt to taste if needed. Serve within an hour for best results.
A super fresh, quick and easy to prepare salad that makes the perfect healthy lunch entree, or a dinner side dish.
- Prep 10 minutes
- 1 (15 oz) can chickpeas, rinsed and drained well
- 2 cups chopped English cucumber (about 2/3 of 1 medium)
- 1 1/4 cups chopped Roma tomatoes (about 2)
- 1/4 cup chopped red onion
- 3 Tbsp chopped fresh parsley
- 1/4 cup extra virgin olive oil
- 2 Tbsp fresh lemon juice
- 1 1/2 tsp minced garlic
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper
- Add chickpeas, cucumber, tomatoes, red onion and parsley to a bowl.
- Measure out olive oil into a liquid measuring cup, pour in lemon juice, garlic, Italian seasoning and season with salt and pepper to taste.
- Pour dressing over mixture in bowl. Toss to evenly coat, season with more salt to taste if needed. Salad will taste good for a few days but texturally it’s best eaten within a few hours.
- Garden cucumbers can be substituted just peel first.
- Grape tomatoes will work in place of Roma tomatoes (use 1.5 cups).
- Red wine or white wine vinegar can be substituted for lemon juice.
You could also add one of these options:
- 1/3 cup feta
- 1 (5 oz) can tuna in water, well drained
- 1 avocado, diced
- 3/4 cup cooked quinoa
- 1/4 cup sliced Kalamata or black olives
- Chickpea Salad
- Amount Per Serving
- Calories 256Calories from Fat 144
- % Daily Value*
- Fat 16g25%
- Saturated Fat 2g13%
- Sodium 263mg11%
- Potassium 578mg17%
- Carbohydrates 24g8%
- Fiber 7g29%
- Sugar 5g6%
- Protein 7g14%
- Vitamin A 1690IU34%
- Vitamin C 32mg39%
- Calcium 86mg9%
- Iron 3mg17%