Chickpea Salad Recipe
This Chickpea Salad recipe is fresh, fast, and packed with flavor – the ultimate no-fuss side dish! Bursting with fresh veggies and tossed in a simple, tangy vinaigrette, it’s perfect for BBQs, meal prep, or as an easy side for any meal.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6
- Category: Side Dish
- Cuisine: American
- Diet: Vegetarian
Ingredients
Chickpeas:
- 30 ounces chickpeas (2) 15 ounce cans, drained and rinsed
Dressing:
- 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
Salad:
- 1 ½ cups English cucumbers, diced with skin on
- 1 cup red bell pepper, seeds and ribs removed, diced
- ½ cup red onion, diced
- 2 tablespoons fresh dill, finely chopped (or 1–2 teaspoons dried)
Instructions
- Rinse Chickpeas: Rinse both cans of chickpeas and drain thoroughly. Set aside.
- Prepare Dressing: Combine vinegar, olive oil, Dijon mustard, salt, and pepper in a large bowl. Whisk to combine.
- Assembly: Add chickpeas to the dressing and let sit to absorb flavors. Add cucumbers, bell peppers, red onion, and dill. Toss to coat. Season with salt and pepper, adjust to taste.
- Chill or Serve: Cover and chill in the refrigerator or serve immediately.
Notes
- Storage Information: Refrigerate in an airtight container for up to 4 days. Flavors improve over time.
- Make-Ahead: Prep a day in advance; add dill just before serving for best flavor.
- Freezing: Not recommended as vegetables may become mushy.
- Tools and Equipment: Glass Mixing Bowls, Whisk
Nutrition
- Calories: 265 kcal
- Sugar: 10g
- Sodium: 121mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 13g
Find it online: https://cookedbysarah.com/chickpea-salad-recipe/
