Description
A fresh and vibrant chickpea salad tossed with crisp vegetables, herbs, and a light lemon dressing. Perfect as a healthy side or quick lunch.
Ingredients
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 garlic clove, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Drain and rinse the chickpeas, then place them in a large mixing bowl.
- Add the chopped tomatoes, cucumber, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
- Pour the dressing over the salad and toss until well combined.
- Adjust seasoning to taste and serve immediately or chill for 30 minutes before serving.
Notes
- For extra flavor, add crumbled feta cheese if not keeping it vegan.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- You can substitute lime juice for lemon juice for a different citrus twist.
- Add avocado just before serving for a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 7 g
- Cholesterol: 0 mg
