Chickpea Salad Recipe
Mediterranean · Salad · 15 min total
A refreshing and protein-packed salad that comes together in minutes, perfect for a light lunch or side dish.
15
min prep
min prep
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/2 red onion, finely chopped
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/3 cup extra-virgin olive oil
- 3 tablespoons lemon juice
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large bowl, combine chickpeas, red onion, cucumber, cherry tomatoes, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Taste and adjust seasoning if needed. Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Tips
- For best flavor, let the salad sit at room temperature for 15 minutes before serving.
- Add crumbled feta cheese or diced avocado for extra creaminess.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
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