This Chickpea Salad recipe is a delicious, refreshing option that can be customized to fit your personal preferences. With just a few simple ingredients and minimal prep time, it’s ideal for a quick meal that’s both healthy and satisfying.
Chickpea Salad
I’ve always loved recipes that are quick to prepare but still packed with flavor and nutrition. This Chickpea Salad is one of my favorites for its simplicity and versatility. Whether it’s a busy weekday or I’m looking for a light meal to accompany dinner, this salad is a perfect go-to. The chickpeas provide a great source of plant-based protein, and the bright, tangy flavors from the lemon and fresh herbs make it incredibly refreshing. Best of all, it’s so easy to throw together, fitting perfectly into any busy routine.
Tips & Tricks
Make it Vegan: Omit the feta cheese for a fully vegan dish, or replace it with a plant-based feta alternative.
Add Protein: For an extra boost of protein, toss in some grilled chicken, tuna, or even hard-boiled eggs.
Spice it Up: If you enjoy a little heat, add a pinch of red pepper flakes or some chopped jalapeños to the salad.
Herb Variations: While parsley works beautifully, you can also use fresh cilantro, dill, or basil for a different flavor profile.
Serving Suggestions
This chickpea salad is perfect as a light main dish on its own, but it also works well as a side dish. Pair it with grilled meats or fish, or stuff it into a pita for a delicious and filling sandwich. It’s also great for meal prep, as the flavors only get better after sitting in the fridge for a few hours.
Chickpea salad with cucumber and Tomatoes
Ingredients
- 1 can 15 oz chickpeas, rinsed and drained
- 1 cucumber diced
- 1 bell pepper any color, diced
- ¼ red onion finely chopped
- ½ cup cherry tomatoes halved
- ¼ cup fresh parsley chopped
- ¼ cup feta cheese optional
- 2 tbsp olive oil
- 1 tbsp lemon juice freshly squeezed
- 1 tsp red wine vinegar
- ½ tsp dried oregano
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: Start by chopping the cucumber, bell pepper, red onion, and cherry tomatoes. Make sure the vegetables are diced evenly for a nice texture in every bite.
- Rinse the Chickpeas: Drain and rinse the canned chickpeas under cold water. This helps remove excess salt and improves the texture.
- Assemble the Salad: In a large bowl, combine the chickpeas, diced cucumber, bell pepper, red onion, cherry tomatoes, and chopped parsley. If using, add the crumbled feta cheese for extra flavor and creaminess.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper until well combined.
- Toss and Serve: Pour the dressing over the salad and toss everything together until the ingredients are evenly coated. Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
- Chill or Serve Immediately: You can serve the salad immediately for a fresh, crisp bite, or refrigerate it for about 30 minutes to allow the flavors to meld together.
