Chickpea Salad

🕒 Prep: 20 min
🔥 Cook:
🍽 Serves: 4
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Welcome to a quick, vibrant, and utterly satisfying Chickpea Salad that'll become your go-to for a refreshing meal or side. This recipe is all about combining fresh, colorful ingredients with a zesty dressing, perfect for any season — especially when you need a burst of fresh flavors.

Ingredients for Chickpea Salad

Chickpeas are the heart of this salad, bringing a creamy texture and plant-based protein. Cucumber adds a refreshing crunch. The red bell pepper and yellow bell pepper bring sweetness and vibrant colors. A touch of sharpness comes from the red onion, while fresh parsley adds a herby note. The extra virgin olive oil provides richness and the lemon juice and lemon zest brighten everything up. Finally, garlic, salt, and pepper round out the flavors with savory depth.

Tips & Tricks

  • If you're short on time, prepare the salad ingredients in advance and store them in the fridge. Add the dressing just before serving.
  • To enhance the flavors, add a pinch of red pepper flakes for a subtle kick.
  • Use freshly squeezed lemon juice for the best taste — it makes a noticeable difference!

Serving Suggestions

This Chickpea Salad pairs wonderfully with grilled chicken or fish for a complete meal. Alternatively, serve it alongside a grain like quinoa or couscous to keep it vegetarian-friendly. It's also a great topping for a leafy green salad or tucked into a pita for a quick lunch.

Frequently Asked Questions

Can I use dried chickpeas instead of canned?
Absolutely! Just make sure to soak and cook them until tender before using them in the salad.
How long does the salad last in the fridge?
It keeps well for 3 to 4 days when stored in an airtight container.

Chickpea Salad Recipe Walkthrough

Start by rinsing and draining your two cans of chickpeas. This step is crucial to remove any excess salt and canning liquid, leaving you with the pure, nutty flavor of the chickpeas. Toss them into a large bowl, which will be the stage for your salad.

Next, dice your cucumber, red bell pepper, and yellow bell pepper. Aim for pieces that are similar in size to the chickpeas, ensuring every bite is a delightful mix of textures and flavors. Add these to your bowl along with the finely chopped red onion.

In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, and minced garlic. Season this dressing with salt and pepper according to your taste. Pour this over the chickpea mixture and gently toss everything to coat the ingredients evenly.

Sprinkle in the fresh parsley, making sure to mix it in gently. This herb will add a light, fresh flavor and a pop of green. Let the salad rest for about 15 minutes before serving — this short wait allows the flavors to meld beautifully.

Why You'll Love This Recipe

  • Quick and easy to prepare, perfect for busy days.
  • Packed with fiber and protein from the chickpeas.
  • A feast for the eyes with its colorful mix of veggies.
  • It's vegan and gluten-free, so it suits many dietary needs.

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

Step-by-step 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.

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