Vegan Chickpea Salad

Standing behind a stove in the heat of summer is the last thing I want to do but I still want a wholesome meal that will fill me up. This fresh chickpea salad is a great choice for lunch and it’s extremely healthy.

Furthermore, it's an excellent source of protein, so if you’re a vegan or vegetarian you’re in luck.

I took this salad to lunch and my co-workers thought it looked and smelled so good, they didn't leave me alone until I shared some of the salad with them. They loved it! But there was almost nothing left for me. Sheesh.

The other great thing about this salad is that it can be stored in the fridge for up to 3 days and it will taste just as great, but trust me it won’t last that long. If you're not a fan of chickpeas try a similar, but equally delicious quinoa salad.

Ingredients:

• chickpeas (garbanzo beans)
• tomatoes
• yellow pepper
• cucumber
• green onions
• fresh parsley
• fresh basil
• olive oil
• vinegar
• salt and pepper

How to make it:

1. Start by draining and rinsing a can of chickpeas, then place them in a large bowl.
2. Add chopped vegetables and herbs to the bowl.
3. Next, whisk olive oil, vinegar, salt, and pepper and add to the bowl. Toss everything well to coat.

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Vegan Chickpea Salad

Delicious, fresh chickpea salad with peppers, tomatoes, cucumber, and green onions comes together quickly for a light meal your family will love.

5 from 1 vote

Print Rate

Course: Salad

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 2 servings

Calories: 178kcal

Author: Jas

Ingredients

• ▢ 1 can (19 oz) chickpeas aka garbanzo beans rinsed and drained
• ▢ 2 large tomatoes diced
• ▢ 1 yellow pepper chopped
• ▢ 1 cup chopped cucumber
• ▢ 3 green onions (white and green parts) sliced
• ▢ 1 tablespoon chopped fresh parsley
• ▢ ½ tablespoon chopped fresh basil
• ▢ 2 tablespoon olive oil
• ▢ 1 tablespoon vinegar
• ▢ salt and pepper to taste

US Customary - Metric

Instructions

• Start by draining and rinsing a can of chickpeas, then place them in a large bowl.
• Add chopped vegetables and herbs to the bowl.
• Next, whisk olive oil, vinegar, salt, and pepper and add to the bowl. Toss everything well to coat.

Expert Tips

Use dried herbs instead of fresh but cut the amount in half. You can use cherry tomatoes instead of regular ones.

If you're not vegan, add ½ cup feta cheese to the salad.

Nutrition

Calories: 178kcal | Carbohydrates: 11g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Sodium: 13mg | Potassium: 557mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1565IU | Vitamin C: 134.2mg | Calcium: 41mg | Iron: 1.1mg

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