Chickpea Salad

A refreshing and nourishing Chickpea Salad featuring tender canned chickpeas tossed with crisp cucumbers, vibrant bell peppers, and sharp red onion, all enlivened by a zesty lemon vinaigrette. This versatile salad is perfect as a light main dish or a hearty side.

Prep time: 20 minutes
Cook time:
Serves: 4

Ingredients

2 cans of chickpeas (15 oz each), drained and rinsed

1 large cucumber, diced

1 red bell pepper, diced

1 yellow bell pepper, diced

1/4 red onion, finely chopped

1/4 cup fresh parsley, chopped

1/4 cup extra virgin olive oil

1/4 cup lemon juice

1 teaspoon lemon zest

1 clove garlic, minced

Salt and pepper to taste

Instructions

1. In a large bowl, combine the chickpeas, cucumber, red bell pepper, yellow bell pepper, and red onion.

2. In a small bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, salt, and pepper to create the dressing.

3. Pour the dressing over the salad ingredients and toss gently to combine.

4. Sprinkle fresh parsley over the top and mix gently.

5. Let the salad sit for at least 15 minutes before serving to allow the flavors to meld.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 3 days.

Reheating

This salad is best enjoyed cold and does not require reheating. If desired, allow it to come to room temperature for a few minutes before serving.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.