Quick and Easy      Chickpea Salad


4 servings


15 minutes


– 1 can chickpeas, drained – 2 medium cucumbers, peeled and diced – 8 oz. cherry tomatoes, cut into pieces – 1 large bell pepper, diced – ¼ medium red onion, diced – ¼ cup chopped cilantro – 2 tbsp. olive oil – 2 tbsp. lemon juice – ¾ tsp. sea salt or to taste – ¼ tsp. pepper or to taste – ⅛ tsp. cayenne (optional, for a touch of heat)

1. Dice the tomatoes, cucumbers, and onion. Then chop the cilantro, and add everything to a large mixing bowl. Add the lemon juice, olive oil, chickpeas, salt, pepper, and cayenne pepper(optional) to the bowl and mix well. Serve immediately.

You can store this Chickpea Salad in an airtight container in the refrigerator. It will last for up to 5 days, though water will begin to accumulate at the bottom as the cucumbers and tomatoes lose moisture.

Rinse the chickpeas. If you are using canned chickpeas for this salad, make sure that you rinse them thoroughly in cold water before adding them in. This cuts the sodium and also makes them easier to digest.

Cut the vegetables to the same size. When you dice and chop, keep the cucumber, onion, and tomatoes about the size of the chickpeas. The consistency will make the Chickpea Salad easier to eat, with each bite having a little bit of everything.

Season last. Salt brings out the crispness of the veggies, as well as flavors them, but it also draws out the water. Season before serving to taste so the salad is bright and crisp without being soggy.

This Quick and Easy Chickpea Salad is a bright, fresh dish to serve this summer. With protein-packed beans and a citrusy dressing, this salad is as satisfying as it is tasty.

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Tasty  -  Healthy  -  Quick Vegan Recipes