Chickpea Salad Recipe
Simple Chickpea Salad Recipe with cucumbers, tomatoes and bell peppers in a quick homemade dressing is an easy high protein salad perfect for meal prep. Enjoy this easy garbanzo bean salad for a delicious lunch, or add grilled chicken for a complete meal.
Prep Time20 minutes mins
Cook Time0 minutes mins
Refrigeration1 hour hr
Total Time1 hour hr 20 minutes mins
Course: Main Course, Salad
Cuisine: American
Diet: Vegetarian
Servings: 6
Cost: $10
- 15 oz canned chickpeas rinsed and drained
- 1 medium English cucumber chopped
- ½ small red onion finely diced
- ½ cup grape tomatoes halved
- 1 cup bell pepper chopped
- ¼ cup fresh parsley or basil chopped
Dressing
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon fresh lemon juice
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon garlic powder
Drain and rinse chickpeas
Rinse and chop fresh veggies, herbs and tomatoes
In a medium mixing bowl, whisk together the olive oil, red wine vinegar and lemon juice until well blended. Season with salt, pepper and garlic powder
Add the chickpeas and fresh ingredients, and stir well
Cover, and refrigerate for 1 hour before serving for best taste. Add more salt and pepper to taste, if needed
You can use any color bell pepper or a combination of colors.
Add cooked chicken or fish for added protein, and serve with leafy greens if desired.
Add 1 teaspoon Italian seasoning or herbes de Provence for added flavor, if desired
See blog post for more recipe variations and serving suggestions.
Can easily be doubled.
Calories: 71kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 223mg | Potassium: 205mg | Fiber: 3g | Sugar: 2g | Vitamin A: 709IU | Vitamin C: 27mg | Calcium: 29mg | Iron: 1mg