Chickpea Salad

Chickpea Salad

Chickpea salad is easy to make and comes together fast. It’s perfect for lunch since chickpeas are protein packed and leave you feeling satisfied for hours. You can add meat, seafood, cheese or avocado for more texture, protein and fat to your dish. I love adding tune and avocado to this dish.

chickpea salad’s th

What’s in the salad?

Chickpeas. I used canned chickpeas (aka garbanzo beans) because it makes life so much easier, but you are welcome to use chickpeas cooked from scratch! You will need 1 1/2 cups of cooked chickpeas for every 1 can.

Tomatoes. I used small grape tomatoes, but cherry tomatoes also work or even heirloom tomatoes chopped small if they’re in season!

Cucumber. You’ll need about 1/2 large cucumber for one batch of this salad.

Red Onion. Red onion adds a lot of flavor and color to this salad, but if you only have white or yellow onion, that will be fine as well!

Bell Pepper. You can easily leave this out and sub for more tomatoes, but it adds a nice crunch to the salad that I love.

Olives. I love olives black, green and Kalamata olives. I used black olives but you can omit them you don’t like them.

Shredded Carrots. This gives a nice crunch to the salad and I am addicted to carrots. This recipe is very easy to omit some of these veggies to your own liking

Shredded Red Cabbage. I reduce the chickpea serving for myself because I went low carb many years ago. This is why in this recipe I add a variety of veggies in this dish

Radishes. I just love them and love to use them in variety of my salad dishes like this one.

Olive oil vinaigrette. The dressing for this salad is made with a base of olive oil, plus red wine vinegar, lemon juice, garlic, sweetener, salt and pepper. Simple but SO good.

Herbs. I used fresh basil and parsley in this salad. It gives an amazing taste with the dressing combination. I usually add extra basil and go light on the parsley, but you can customize to your own liking!

What’s in the salad?

Combine: Chop up the vegetables into bite size pieces and mix into a bowl with the chickpeas. Chop the parsley and mix with the lemon juice and salt. Pour over the salad and toss to combine. This salad should last about 4 days in the fridge stored in an airtight container.

Chickpea Salad

Recipe by Lucy ChesnaCourse: Sides, SaladsCuisine: MediterraneanDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Calories

159

kcal
Total time

30

minutes

This vegan chickpea salad is full of flavor, contrasting textures, fresh herbs, protein, optional feta cheese (or dairy free feta!) for richness, and actually gets better as it ages so it’s perfect for meal prep or taking to a party.

Ingredients

  • Salad
  • 1 can chickpeas

  • 1 red bell pepper, chopped

  • 1/2 cup yellow pepper. chopped

  • 1/2 cup greed pepper. chopped

  • 1 cup chopped red onion, chopped

  • 1 cup diced cucumber

  • 1 cup halved grape tomatoes

  • 1/4 cup chopped fresh parsley

  • 1/4-1/2 cup chopped fresh basil

  • 1/2 cup shredded carrots

  • 1/2 cup shredded red cabbage

  • 1/2 cup pitted kalamata olives or regular olives

  • Optional: 1/4 cup feta or dairy free cheese

  • Dressing
  • 1/4 cup olive oil

  • 3 tablespoons red wine vinegar

  • 2 tablespoons lemon juice

  • 2 cloves garlic minced

  • 1 teaspoon sweetener

  • 1/2 teaspoon sea salt or to taste

  • 1/4 teaspoon black pepper

  • Optional: 1/2 tsp red pepper flakes

Directions

  • Drain and rinse the chickpeas until no bubbles remain.
  • Add them to a bowl with the chopped pepper, onion, cucumber, halved tomatoes, carrots, cabbage, parsley and basil.
  • Whisk all of the ingredients for the dressing together in a bowl or combine in a salad dressing shaker and pour over the salad.
  • Mix to combine well.
  • Add additional basil if desired and enjoy!

Notes

  • Need more sauce? You can add more lemon juice or add in some olive oil if you’re not following an oil-free diet.
  • Easily double or triple this recipe for entertaining.
  • Like most mixed salads, it’s even better the next day.
  • This salad should last about 4 days in the fridge stored in an airtight container.

Nutrition Facts

6 servings per container


  • Amount Per ServingCalories159
  • % Daily Value *
  • Total Fat 3g 5%
    • Saturated Fat 1g 5%
  • Sodium 618mg 26%
  • Potassium 385mg 11%
  • Total Carbohydrate 27g 9%
    • Dietary Fiber 9g 36%
    • Sugars 2g
  • Protein 8g 16%

  • Vitamin A 20%
  • Vitamin C 65%
  • Iron 3%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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