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:
- 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.
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Vegan Chickpea Salad
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
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.
kelly smith says
Yummy, it is a perfect salad for summer. I am very excited to make a new method of salad. I am always ready to make new dishes.
Jas says
Thanks, Kelly! I am thrilled that you like it 😀