Description
Chickpea Salad is a fresh, protein-packed dish made with chickpeas, colorful vegetables, herbs, and a tangy vinaigrette. It’s perfect as a light lunch, side dish, or meal prep option.
Ingredients
Units
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup diced cucumber
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup red bell pepper, diced
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
- In a large bowl, combine chickpeas, cucumber, tomatoes, red onion, bell pepper, feta cheese (if using), and parsley.
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper.
- Pour the dressing over the salad ingredients and toss well to combine.
- Refrigerate for at least 15 minutes before serving to allow flavors to meld.
- Serve chilled or at room temperature.
Notes
- For a vegan version, omit the feta or use a plant-based alternative.
- This salad can be made a day ahead and stored in the refrigerator.
- Add avocado, olives, or spinach for variation.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 3g
- Sodium: 280mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg