Chickpea Salad
Vibrant and colorful Chickpea Salad combines the hearty goodness of chickpeas with the crispness of fresh veggies, all tossed in a tangy, zesty lemony dressing. Whether you're looking for a quick lunch, a side dish for dinner, or a satisfying snack, this dish is your go-to recipe that's packed with nutrients and easy to prepare,
Calories: 310kcal
Ingredients
Salad Dressing
- ⅔ cup Olive Oil
- ½ cup Lemon Juice fresh squeezed
- 1 Garlic Clove grated
- 2 tablespoon Honey
- 1 teaspoon Cumin more or less depending on personal preference
- ½ teaspoon lemon zest
Salad Ingredients
- Sprinkle of Crushed Red Pepper Flakes
- Salt and Pepper To Taste
- 2 cans Chickpeas (Garbanzo beans) drained and rinsed
- 1 cup Cucumber diced
- 1 cup Tomatoes diced
- ½ cup Red Onion diced, can substitute shallots or scallions
- ⅔ cup Bell Pepper diced, any color pepper you'd like to use will work
- ½ cup Feta cubed, size depending on personal preference
- ½ cup Fresh Italian Parsley chopped
Instructions
To Make The Dressing
- To a mason jar, add lemon juice, grated garlic, honey, olive oil, cumin, coriander, red pepper flakes, salt and pepper. Place the lid on the jar and shake until your dressing is well combined. Taste and adjust seasonings/flavor based on personal preferences.
To Make The Chickpea Salad
- Add drained chickpeas, diced cucumbers, tomatoes, bell peppers, red onions, feta, parsley and mint to a large mixing bowl. Gently stir mixture together until all ingredients are equally distributed.
- Pour half of the dressing over the Chickpea Salad and toss mixture together until dressing has evenly coated all the ingredients. Taste the salad and drizzle on more dressing if desired, adjust seasoning based on personal preference. Toss ingredients together again, then serve and enjoy!
Notes
Variations:
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- More fresh herbs like dill, chives, or cilantro are all tasty!
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- Olives add another salty note and could be used instead of feta for a dairy-free version.
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- Add a tablespoon of Greek yogurt to the dressing for a creamy chickpea salad.
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- Add avocado right before serving for another creamy variation.
- This salad will stay good for four days in the fridge
- This salad is perfect for meal prep and making ahead of time. Let it chill for a few hours for maximum flavor and texture.
Nutrition
Serving: 1serving | Calories: 310kcal | Carbohydrates: 27g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 67mg | Sodium: 1470mg | Potassium: 1073mg | Fiber: 7g | Sugar: 14g | Vitamin A: 7292IU | Vitamin C: 198mg | Calcium: 470mg | Iron: 4mg