Description

Chickpea Salad is the ultimate summer BBQ side dish, bursting with vibrant colors and fresh flavors. This refreshing salad combines protein-packed chickpeas with crunchy vegetables and a zesty lemon dressing, creating a delightful balance of taste and texture. Perfect for outdoor gatherings or weeknight dinners, this easy-to-make salad will have your guests coming back for more. Enjoy it as a stand-alone vegetarian dish or pair it with grilled meats for a wholesome meal.

Ingredients

Scale

2 cans (15 oz each) canned chickpeas, rinsed and drained
1 cup cherry tomatoes, halved
1 cup cucumber, diced (preferably English)
1/2 cup red onion, finely chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh lemon juice (about 2 lemons)
3 tbsp extra virgin olive oil
Salt and pepper to taste

Instructions

Rinse and drain the chickpeas. Chop cherry tomatoes, dice cucumber, and finely chop red onion.
In a large bowl, combine chickpeas with chopped veggies: tomatoes, cucumber, and onion.
Add chopped parsley to the mixture.
In a small bowl or jar, whisk together lemon juice and olive oil; season with salt and pepper.
Drizzle dressing over the salad; toss until evenly coated.
Let sit for 15 minutes before serving to enhance flavor.

Prep Time: 15 minutes
Cook Time: None
Category: Salad
Method: Mixing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup (150g)
Calories: 210
Sugar: 3g
Sodium: 350mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg

Keywords: Customize by adding seasonal vegetables like bell peppers or avocado. For added crunch, consider including nuts or seeds. Store leftovers in an airtight container in the fridge for up to three days; best served cold.