Description
A bright and easy vegan chickpea salad that combines lemon, olive oil, and fresh vegetables for a refreshing dish.
Ingredients
Scale
- 480 g (2 cans, 15 oz each) cooked chickpeas, drained and rinsed
- 120 g (1 cup) cucumber, diced
- 150 g (1 cup) cherry tomatoes, halved
- 80 g (1/2 cup) red bell pepper, diced
- 60 g (1/4 cup) red onion, finely chopped
- 15 g (1/2 cup) fresh parsley, chopped
- 60 ml (1/4 cup) extra-virgin olive oil
- 45 ml (3 tbsp) fresh lemon juice
- 15 ml (1 tbsp) red wine vinegar or apple cider vinegar
- 10 g (2 tsp) Dijon mustard
- 1 small garlic clove, minced (about 3 g)
- 3 g (1/2 tsp) ground cumin
- 5 g (1 tsp) kosher salt
- 1 g (1/4 tsp) freshly ground black pepper
- Optional: 60 g (1/2 cup) halved Kalamata olives
- Optional: 100 g (1/2 cup) crumbled vegan feta
Instructions
- Rinse and dry the chickpeas: Drain and rinse the chickpeas under cold water for 30-60 seconds and then pat dry.
- Chop the vegetables: Dice cucumber, red bell pepper, halve cherry tomatoes, finely chop red onion, and parsley.
- Make the dressing: Whisk together lemon juice, vinegar, mustard, cumin, garlic, olive oil, salt, and black pepper.
- Toss the salad: Combine chickpeas, chopped vegetables, and parsley in a bowl. Pour dressing over and toss to coat.
- Rest and finish: Let the salad rest for 10 minutes or refrigerate for at least 30 minutes before serving.
Notes
Pat all produce dry to avoid a watery salad. Store dressing separately for longer freshness if preparing ahead.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 6g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg