Chickpea Salad Recipes
This refreshing chickpea salad is packed with protein and flavor. It's a great side dish or a light meal that comes together in just a few minutes. Perfect for summer barbecues or meal prep for the week!
Equipment
- 1 large mixing bowl
- 1 cutting board
- 1 spoon or spatula for mixing
- 1 measuring cups and spoons
Ingredients
- 2 cans (15 oz each) chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 whole cucumber, diced
- 1 whole bell pepper, diced (any color)
- ½ whole red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup feta cheese, crumbled Omit for a vegan version or use a plant-based alternative.
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon dried oregano
- to taste salt
- to taste pepper
Instructions
- In a large mixing bowl, combine the rinsed and drained chickpeas, halved cherry tomatoes, diced cucumber, diced bell pepper, and finely chopped red onion.
- Add the chopped parsley and crumbled feta cheese to the bowl.
- In a separate small bowl, whisk together the olive oil, lemon juice, dried oregano, salt, and pepper to create the dressing.
- Pour the dressing over the chickpea salad and toss gently until everything is well combined.
- Taste and adjust the seasoning if needed, then let the salad sit for about 5 minutes before serving to allow the flavors to meld.
- Serve chilled or at room temperature, and enjoy your delicious chickpea salad!
Notes
You can customize this salad by adding other vegetables like avocados or olives.
For a vegan version, omit the feta cheese or use a plant-based alternative.
This salad can be made ahead of time and stored in the refrigerator for up to three days. The flavors will continue to develop as it sits.