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Fresh Chickpea Salad

A vibrant and refreshing salad made with fresh chickpeas and a colorful variety of vegetables, perfect for summer meals and gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Healthy, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 bell pepper, chopped (any color)
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
Dressing
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • salt and pepper to taste

Method
 

Preparation
  1. Drain and rinse the chickpeas thoroughly in a colander until the water runs clear.
  2. Dice the cucumber, halve the cherry tomatoes, and chop the bell pepper and red onion into small, bite-sized pieces.
Assembly
  1. In a large mixing bowl, combine the chickpeas, chopped veggies, and fresh parsley.
  2. In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper until combined.
  3. Pour the dressing over the salad ingredients in the mixing bowl. Gently toss until everything is well-coated.
Chilling
  1. Allow the salad to chill in the fridge for about 10-15 minutes to let the flavors meld together.
Serving
  1. Serve and enjoy the fresh chickpea salad.

Notes

This salad can be customized with different vegetables or add feta cheese for creaminess. It stores well in the fridge for 3-4 days but does not freeze well.