Chickpea Salad Recipe
Chickpea salad is a Mediterranean-inspired dish packed with plant-based protein, fresh vegetables, and a zesty dressing. This recipe combines the texture of chickpeas with crunchy celery, pickles, and green onions, all coated in a creamy dressing made from Greek yogurt, lemon juice, and Dijon mustard. It's easy to make, budget-friendly, and perfect for meal prep, staying fresh for up to five days.
Ingredients
- 15 oz canned chickpeas rinsed and drained
- 2 cups English cucumber chopped
- 1 1/4 cups Roma tomatoes diced
- 1/4 cup red onion finely chopped
- 3 tbsp fresh parsley chopped
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 1/2 tsp minced garlic
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Prepare the Vegetables: Chop cucumbers, Roma tomatoes, red onion, and parsley into small, even pieces.
- Mix the Dressing: In a small bowl, whisk together olive oil, lemon juice, minced garlic, Italian seasoning, salt, and pepper.
- Combine Ingredients: In a large bowl, add the chickpeas and prepared vegetables. Pour the dressing over and toss to coat evenly.
- Chill and Serve: Refrigerate for at least an hour to allow flavors to blend. Serve chilled and enjoy.
Notes
- Storage: Keep the salad in an airtight container in the fridge for up to 5 days.
- Customization: Add feta cheese, Kalamata olives, or diced avocado for more flavor.
- Serving Suggestions: Enjoy it on its own, in a wrap, or as a sandwich filling.
- Vegan Option: Use plant-based yogurt instead of Greek yogurt in the dressing.