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Chickpea Salad Recipe

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A vibrant, refreshing Chickpea Salad packed with fresh vegetables and a tangy vinaigrette, perfect as a side dish for any meal or as a quick, healthy snack.

Ingredients

30 ounces chickpeas (2 x 15-ounce cans), drained and rinsed

¼ cup white balsamic vinegar or white wine vinegar

1 teaspoon extra virgin olive oil

1 teaspoon Dijon mustard

¼ – ½ teaspoon sea salt, to taste

½ – 1 teaspoon fresh ground black pepper, to taste

1 ½ cups English cucumbers (about 2 large cucumbers), diced with skin on

1 cup red bell pepper (about 1 medium pepper), seeds and ribs removed, diced

½ cup red onion (about ½ small onion), diced

2 tablespoons fresh dill, finely chopped (or 1-2 teaspoons dried)

Instructions

  1. Rinse both cans of chickpeas and drain thoroughly. Set aside.
  2. In a large bowl, combine the vinegar, olive oil, Dijon mustard, salt, and pepper. Whisk to combine.
  3. Add the drained chickpeas to the dressing and let sit to absorb the flavors while you prep the vegetables.
  4. Dice the cucumbers, red bell pepper, and red onion. Add them to the bowl along with the fresh dill.
  5. Toss the salad gently to coat all the ingredients evenly. Taste and adjust the seasoning by adding more salt and pepper if desired.
  6. Cover the salad and refrigerate for at least 15 minutes, or serve immediately.

Notes

  • This salad can be stored in an airtight container in the fridge for up to 4 days.
  • For added protein, grilled chicken, tofu, or feta cheese can be added.
  • Feel free to substitute vegetables like cherry tomatoes, shredded carrots, or avocado.
  • To make it spicy, add cayenne pepper or red pepper flakes.
  • Fresh dill can be replaced with parsley, cilantro, or basil for a different flavor.
  • The salad is best served chilled or at room temperature but can be enjoyed warm if desired.

Nutrition

Find it online: https://recipesbyjanet.com/chickpea-salad-recipe/