Description
This easy chickpea salad is a quick, healthy, and flavorful dish made with canned chickpeas, crunchy veggies, and a zesty lemon vinaigrette. Perfect for lunch, meal prep, or a side dish, it’s naturally vegan, gluten-free, and ready in just minutes. Fresh, bright, and protein-packed, this chickpea salad is the go-to recipe your kitchen needs.
Ingredients
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ red bell pepper, diced
- ¼ cup red onion, finely chopped
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh mint or basil (optional)
For the Lemon Vinaigrette:
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Instructions
- Drain and rinse chickpeas, then pat dry with a paper towel.
- Chop the cherry tomatoes, cucumber, bell pepper, and red onion into bite-sized pieces.
- Finely chop fresh parsley and optional herbs.
- In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, and pepper.
- In a large bowl, combine chickpeas and chopped vegetables.
- Pour the dressing over the salad and toss to combine.
- Let sit for 10–15 minutes before serving to allow flavors to meld.
Notes
- Add crumbled feta, olives, or avocado for extra flavor.
- Mix in cooked quinoa, bulgur, or farro for a heartier salad.
- For a Mediterranean twist, add oregano and a splash of red wine vinegar.
- Swap chickpeas with white beans or black beans for variety.
- Store dressing separately for meal prep to keep everything crisp.
