Description
A refreshing and nutritious chickpea salad, perfect for a light lunch or a side dish.
Ingredients
Scale
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- Salt and pepper, to taste
Instructions
- In a large bowl, combine the chickpeas, cherry tomatoes, cucumber, red onion, parsley, and feta cheese, if using.
- In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Pour the dressing over the salad and toss gently to combine.
- Serve immediately or refrigerate for 30 minutes to let the flavors meld.
Notes
- Feel free to add other vegetables like bell peppers or carrots for extra crunch.
- This salad can be made a day in advance; just add the dressing right before serving.
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Calories: 200
- Sugar: 2
- Sodium: 300
- Fat: 10
- Carbohydrates: 24
- Fiber: 6
- Protein: 7
Keywords: chickpea salad, Mediterranean salad, vegan salad, healthy salad recipe, easy chickpea recipe