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Chickpea Salad: 5 Fresh Ideas for a Healthy Boost!

Chickpea Salad

This vibrant Chickpea Salad combines protein-packed garbanzo beans with fresh vegetables, tangy feta, and a zesty homemade dressing. It’s quick to prepare, highly customizable, and suitable for various dietary preferences.

Ingredients

Scale

Ingredients:

  • 2 cups canned or cooked chickpeas (garbanzo beans), drained and rinsed
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 red onion, finely chopped
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup kalamata olives, pitted and sliced

Dressing Ingredients:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Instructions

  1. Dice cucumber, halve cherry tomatoes, chop red onion, and slice olives. Place in a large mixing bowl.
  2. Drain and rinse chickpeas thoroughly; add to the bowl.
  3. Add parsley and crumbled feta to the mixture; gently toss.
  4. In a separate bowl, whisk olive oil, lemon juice, vinegar, mustard, and garlic. Season with salt and pepper.
  5. Pour dressing over salad; toss gently to combine.
  6. Serve immediately or refrigerate for 1 hour to allow flavors to meld.

Notes

  • Ingredient Swaps: Substitute black or white beans for chickpeas; use tahini or vinaigrette for a vegan dressing.
  • Veggie Options: Add zucchini, radishes, or bell peppers.
  • Storage: Store in airtight container up to 3 days; warm gently if desired.
  • Flavor Enhancements: Add fresh herbs like cilantro or dill; sprinkle toasted seeds or slivered almonds for crunch.
  • Serving Suggestions: Pair with gazpacho or grilled vegetables; serve with mint lemonade or cucumber water.
  • Garnish: Top with feta, goat cheese, pomegranate seeds, or diced avocado.

Nutrition

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