Chickpea Salad With Fresh Herbs And Scallions
This refreshing Chickpea Salad is packed with protein and flavor thanks to fresh herbs and scallions. It’s an excellent choice for lunch or as a side dish, perfect for warm days or meal prep. This salad is nutritious, vibrant, and easy to make!
Equipment
- 1 mixing bowl
- 1 knife
- 1 cutting board
- 1 can opener
- 1 spoon for mixing
Ingredients
- 2 cans chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- ½ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
- ¼ cup fresh cilantro, chopped
- 4 pieces scallions, sliced
- 1 medium lemon, juiced
- 3 tablespoons olive oil
- to taste salt
- to taste pepper
Instructions
- Drain and rinse the canned chickpeas in a colander. Allow them to drain well.
- In a large mixing bowl, combine the rinsed chickpeas, halved cherry tomatoes, diced cucumber, and finely chopped red onion.
- Add the chopped fresh parsley, chopped cilantro, and sliced scallions to the bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
- Pour the dressing over the salad ingredients and gently toss everything together until well combined.
- Adjust seasoning with additional salt and pepper if needed.
- Serve immediately, or refrigerate for 30 minutes to allow the flavors to meld.
Notes
This salad can be kept in the refrigerator for up to 2 days.
Feel free to add other vegetables or ingredients such as bell peppers or feta cheese for added flavor.
For a vegan protein boost, consider mixing in some diced avocado or roasted sweet potatoes.