Description
This refreshing Chickpea Salad combines crisp vegetables with a zesty lemon-dijon dressing, making it a perfect light meal or side dish. Packed with protein-rich chickpeas and fresh herbs, it’s easy to prepare and ideal for any occasion.
Ingredients
Scale
Dressing
- Juice of 1 1/2 lemons
- 1/4 cup olive oil
- 2 teaspoons dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon salt
- Dash of pepper
Salad
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 English cucumber, chopped
- 2 bell peppers, chopped
- 1 pint cherry or grape tomatoes, halved
- 1/4 cup finely chopped red onion
- 1/4 cup chopped mint
- 1/2 cup chopped parsley
Instructions
- Make the dressing: In a bowl, whisk together the lemon juice, olive oil, dijon mustard, minced garlic, salt, and pepper until well combined and emulsified.
- Combine the salad ingredients: In a large mixing bowl, add the drained and rinsed chickpeas, chopped cucumber, bell peppers, halved tomatoes, finely chopped red onion, chopped mint, and parsley.
- Toss salad with dressing: Pour the prepared dressing over the salad mixture and toss everything thoroughly to coat the vegetables and chickpeas evenly with the dressing. Serve immediately or chill before serving.
Notes
- Use fresh herbs like mint and parsley for a vibrant flavor boost.
- For a spicier kick, add a pinch of red chili flakes to the dressing.
- This salad can be stored in the refrigerator for up to 2 days but is best enjoyed fresh.
- Customize with additional vegetables such as diced avocado or shredded carrots if desired.
- Make sure to rinse chickpeas well to reduce sodium if using canned.
