Chickpea Salad

Chickpea Salad is a simple one-bowl salad that’s perfect as a side dish and holds up well for meal prep and lunches. It’s loaded with crisp veggies and tossed in an easy red wine vinaigrette.

Simple Ingredients, Big Flavor

• Chickpeas/Garbanzo Beans: Canned chickpeas are precooked, making this salad come together quickly. Just rinse and drain well so the dressing clings.
• Cucumbers: English, Persian, or baby cucumbers stay crisp longer and don’t require peeling. If using regular cucumbers, peel and scoop out the seeds to prevent a watery salad.
• Tomatoes: Grape or cherry tomatoes hold their shape well. Roma tomatoes should be seeded first so the salad doesn’t get diluted.
• Bell Peppers: Green bell peppers add crunch and flavor. Use red or yellow bell peppers for a sweeter flavor.
• Parsley: Parsley adds a lot of flavor. Try replacing with other fresh herbs like cilantro or dill.

Variations

• Make it Heartier: Add quinoa, farro, or orzo pasta to make it extra hearty.
• Greek-Style Twist: Try adding kalamata olives or a bit of tangy feta cheese or goat cheese for a Greek salad twist.
• Add a Protein Topper: Try adding grilled or baked chicken for a more filling main dish.

How to Make Chickpea Salad

1. Add the salad ingredients and rinsed chickpeas to a large bowl (full recipe below).
2. Drizzle with oil, vinegar, and seasonings. Toss to combine.
3. Chill, then top with optional avocado before serving.

Keep it Fresh for Days

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Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

• In a medium bowl, combine tomatoes, cucumber, chickpeas, bell pepper, parsley, and red onion.

• Add the olive oil, vinegar, cumin, salt, and pepper. Toss well to combine.

• If using, cut the avocado into cubes and place in a small bowl. Squeeze the juice from ½ of a lemon over the avocado and gently stir to combine. (If not using avocado, squeeze 1 to 2 tablespoons lemon juice over the salad and toss.)

• Refrigerate for at least one hour before serving.

Store leftover chickpea salad in an airtight container in the fridge for up to 5 days. 

Calories: 160 | Carbohydrates: 9g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 107mg | Potassium: 430mg | Fiber: 4g | Sugar: 3g | Vitamin A: 989IU | Vitamin C: 39mg | Calcium: 30mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad, Side Dish

Cuisine American

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