Quick and Easy Chickpea Salad

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.

Course Salad

Cuisine American

Prep Time 15

Total Time 15

Servings serving

Calories 107kcal

Author Tania Sheff

Ingredients

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)

Instructions

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.

Video

Notes

Add-ins and Substitutes

Add other vegetables. Try this Chickpea Salad with other favorites, like diced celery, olives, bell pepper, or avocado.
Add some seeds. For some crunch, try adding pumpkin or sunflower seeds to the salad. Look for ones that are not salted, or adjust your seasoning for them.
Substitute a creamy dressing. For a change, make a dressing from vegan mayonnaise and Dijon mustard instead of this oil-based one. This is great for turning your salad into a sandwich.

How to Store it

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.

Nutrition