Description
This healthy chickpea salad recipe is the perfect meal prep recipe for easy lunches or dinners. Pair it with your favorite proteins for a delicious, nourishing meal!
Ingredients
Scale
Salad Ingredients:
- 2 (15 oz) cans chickpeas, drained and rinsed
- 1 cup diced cucumber
- 1 cup diced bell pepper (I like yellow or red!)
- 1 cup halved cherry tomatoes (or seeded, diced tomatoes)
- 1/2 cup sliced kalamata olives
- 1/3 cup finely diced red onion
- 1/3 cup feta cheese, optional (omit for vegan/dairy-free)
- 2 Tablespoons fresh basil (or fresh parsley)
Dressing Ingredients:
- 1/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 Tablespoons fresh lemon juice
- 1/4 teaspoon kosher salt (or more, to taste)
- 1/4 teaspoon black pepper (or more, to taste)
Instructions
- Combine Veggies. In a large bowl, combine chickpeas, cucumber, bell pepper, tomatoes, red onion, kalamata olives, feta cheese (if using), and fresh herbs.
- Drizzle With Dressing. Next, drizzle the salad with olive oil, red wine vinegar, lemon juice, salt, and pepper.
- Stir to Combine. Use a spatula to gently stir the salad until it’s well blended and evenly coated in dressing. Taste and adjust seasoning if desired.
- Enjoy! If you have time, chill the salad for 1-2 hours to let the flavors meld. Then, enjoy as a side dish! Salad will stay fresh in an airtight container in the fridge 3-4 days. Keep in mind some of the veggies will soften with time as they absorb the dressing.
Notes
- Veggies. I like to choose English or persian cucumbers, yellow or red bell peppers, and colorful tomatoes to add more color to this salad.
- Herbs. I usually use fresh parsley or fresh basil (since I have them on hand), but fresh a combination of 1 Tablespoons fresh mint and 1 Tablespoon fresh basil is delicious, too!
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mediterranean