Description
A refreshing, protein-packed chickpea salad perfect for summer! Loaded with crunchy vegetables, fresh herbs, and a zesty lemon vinaigrette, this easy salad is light, vegan, and great for meal prep or picnics.
Ingredients
1 can (15 oz) chickpeas, drained and rinsed
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red bell pepper, diced
¼ cup red onion, finely chopped
¼ cup chopped fresh parsley or cilantro
2 tablespoons olive oil
Juice of 1 lemon
1 garlic clove, minced
Salt and pepper to taste
Optional Add-ins: crumbled feta, avocado, sweet corn, mango
Instructions
In a large bowl, combine chickpeas, tomatoes, cucumber, bell pepper, onion, and parsley.
In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
Pour the dressing over the salad and toss until evenly coated.
Chill in the fridge for at least 30 minutes before serving.
Garnish with additional herbs or optional add-ins if desired.
Notes
For best flavor, use freshly squeezed lemon juice and quality olive oil.
Store leftovers in an airtight container for up to 4 days.
Keep dressing separate if meal-prepping in advance to avoid sogginess.
Add protein like tofu, edamame, or quinoa for a more filling version.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook / Tossed
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 260 kcal
- Sugar: 5g
- Sodium: 370mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg