Chickpea Salad recipe
This Chickpea Salad recipe is a versatile and nutritious dish that’s perfect for a quick lunch, side dish, or even a light dinner. Packed with protein-rich chickpeas, crisp vegetables, and a zesty lemon vinaigrette, it’s both satisfying and refreshing. Not only is it easy to prepare, but it also offers a delightful combination of textures and flavors. Whether you’re looking for a healthy meal option or a flavorful addition to your menu, this Chickpea Salad delivers on all fronts. Ready in under 15 minutes, it’s the ideal recipe for busy weekdays or relaxed weekend gatherings.
Equipment
- Large mixing bowl
- Colander
- Chopping board
- knife
Ingredients
- 2 cups cooked chickpeas (canned or homemade, rinsed and drained)
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- ½ cup red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- 2 tbsp olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- In a large mixing bowl, combine the chickpeas, diced cucumber, cherry tomatoes, bell pepper, red onion, and parsley.
- In a separate bowl, whisk together the olive oil, lemon juice, salt, and pepper. Adjust the seasoning as needed.
- Pour the dressing over the salad and toss gently to combine.
- Let the salad rest for 10-15 minutes to allow the flavors to meld.
- Serve immediately or refrigerate for later use.
Notes
- For an extra burst of flavor, consider adding crumbled feta cheese or olives.
- You can prepare this salad ahead of time and store it in the fridge for up to 2 days. Just keep the dressing separate until ready to serve.
