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easy chickpea salad recipe

Chickpea Salad Recipe

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Prep Time 10 minutes
Servings: 4 Servings
Course: Appetizer, Salad, Side Dish
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 can (15 oz) chickpeas
  • 1 cup  cherry tomatoes
  • 1/2 cucumber
  • 1/4 red onion finely chopped
  • 1/4 cup  fresh parsley
  • 1/4 cup  Kalamata olives
  • 1/2 avocado optional
  • 1/4 cup  tofu or feta cheese 

For the Dressing

  • 3 tbsp  olive oil
  • 2 tbsp  fresh lemon juice
  • 1 garlic clove
  • 1/2 tsp  dried oregan
  • 1/2 tsp  Dijon mustard
  • 1/2 tsp  sea salt
  • 1/4 tsp  black pepper

Method
 

  1. Start by draining and rinsing the chickpeas to remove excess sodium. Then, chop the cherry tomatoes, cucumber, red onion, and parsley. If using olives and avocado, slice them into bite-sized pieces.
  2. In a small bowl, whisk together olive oil, fresh lemon juice, minced garlic, oregano, Dijon mustard, salt, and pepper. 
  3. In a large bowl, combine the chickpeas, chopped vegetables, and feta cheese. Pour the dressing over the salad and toss gently to coat everything evenly.
  4. Let the salad sit for a few minutes to absorb the flavors, then serve immediately or store in an airtight container in the fridge for up to 4 days.

Notes

This chickpea salad is super flexible, so you can easily make it your own. Want to turn it into a full meal? Add some protein — grilled chicken, shrimp, or tofu all work great. Craving a little heat?
A sprinkle of red pepper flakes or a splash of hot sauce will do the trick. To boost the fiber, mix in some cooked quinoa, brown rice, or extra veggies like bell peppers and spinach. You can also switch up the dressing — balsamic vinaigrette or a creamy tahini dressing both add a different vibe.