Chickpea Salad
A refreshing and protein-packed chickpea salad with fresh vegetables and a zesty lemon dressing.
15 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
Nutrition Facts
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Instructions
Prepare the chickpeas: Drain and rinse the chickpeas thoroughly. Pat them dry with a paper towel to remove excess moisture.
Chop the vegetables: Dice the cucumber, red bell pepper, and red onion. Halve the cherry tomatoes. Finely chop the parsley and mint.
Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, ground cumin, salt, black pepper, and red pepper flakes (if using).
Combine ingredients: In a large mixing bowl, add the chickpeas, cucumber, red bell pepper, red onion, cherry tomatoes, parsley, and mint.
Add the dressing: Pour the dressing over the salad and toss gently to coat all the ingredients evenly.
Let it rest: Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve chilled.
Chef's Tips
- Chickpea Tip: For extra flavor, toast the chickpeas in a dry skillet for a few minutes before adding them to the salad.
- Make Ahead: This salad tastes even better the next day as the flavors develop further. Store in an airtight container in the fridge.
- Customize: Add feta cheese, olives, or avocado for extra richness and flavor.
- Spice Level: Adjust the amount of red pepper flakes to suit your preferred spice level.
- Serving Suggestion: Serve with pita bread or over a bed of greens for a complete meal.
