Description
This vibrant Chickpea Salad combines protein-packed legumes with crisp vegetables and a zesty lemon dressing. It offers a satisfying crunch and Mediterranean-inspired flavors, perfect for busy weeknights or weekend picnics.
Ingredients
Scale
2 cans (15 oz each) Canned Chickpeas
1 large English Cucumber
1 large Red Bell Pepper
1/2 cup Red Onio
1/2 cup Fresh Parsley
1/2 cup Feta Cheese (optional)
1/4 cup Extra Virgin Olive Oil
2 tablespoons Lemon Juice
1 clove Garlic
1 teaspoon Dried Oregano
Salt and Pepper to taste
Instructions
- Prepare the Chickpeas: Open the cans and pour the chickpeas into a colander. Rinse them under cold running water until the water runs clear. Let them drain completely
- Chop the Vegetables: Dice the English cucumber, red bell pepper, and red onion. Aim for uniform sizes and place them in a large mixing bowl with the chickpeas
- Mix the Dressing: In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper
- Combine and Toss: Pour the dressing over the chickpea and vegetable mixture and gently toss to coat
- Add Finishing Touches: Fold in the parsley and feta, mixing lightly
- Chill and Serve: Let the salad rest in the refrigerator for at least 30 minutes before serving
Notes
For a spicy version, add red pepper flakes or jalapeño.
This salad can be stored in the refrigerator for up to four days.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 245 kcal
- Sugar: 4g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg