Vegan Chickpea Salad
5/5
Vegan Chickpea Salad is a refreshing and protein-packed dish that’s perfect for a light meal or as a side dish. It combines chickpeas with fresh vegetables and herbs, all tossed in a zesty dressing for a burst of flavor and nutrition.
INGREDIENTS
For the Salad:
- 2 cans (15 oz each) chickpeas, drained and rinsed (or 3 cups cooked chickpeas)
- 1 cucumber, diced
- 1 bell pepper (any color), diced
- 1 red onion, finely chopped
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped (optional)
- 1/4 cup fresh mint leaves, chopped (optional)
- 1/2 cup pitted Kalamata olives, sliced (optional)
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice (about 1 lemon)
- 1-2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and black pepper to taste
INSTRUCTIONS
Making the Dressing:
- In a small bowl, whisk together the extra-virgin olive oil, lemon juice, minced garlic, ground cumin, paprika, salt, and black pepper. Set aside.
Assembling the Salad:
- In a large mixing bowl, combine the drained and rinsed chickpeas, diced cucumber, diced bell pepper, finely chopped red onion, halved cherry tomatoes, and chopped fresh herbs (parsley, cilantro, and mint, if using).
- If you’re using Kalamata olives, add them to the bowl as well.
Tossing the Salad:
- Pour the prepared dressing over the salad.
- Gently toss all the ingredients together until they are well coated with the dressing.
- Taste and adjust the seasoning with more salt, pepper, or lemon juice if desired.
TIPS
- Customize your chickpea salad by adding other vegetables like diced carrots, diced celery, or chopped spinach.
- For extra protein, add some diced avocado or roasted chickpeas.
- Serve on a bed of greens or with pita bread for a heartier meal.
NUTRITION VALUE
- Calories: Approx. 250 kcal
- Protein: 10g
- Carbohydrates: 30g
- Fiber: 9g
- Fat: 10g
- Vitamin C: 70% DV
- Iron: 20% DV
