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Home/Recipes/Chickpea Salad

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Chickpea Salad

A protein-packed chickpea salad with bell peppers, red onion, parsley, and a bright lemon-dijon vinaigrette. Perfect for lunches, meal prep, or scooped up with pita.

LunchMediterraneanEasy

15 min

Prep

0 min

Cook

15 min

Total

Servings

Easy

Difficulty

Ingredients

30 oz canned chickpeas, drained and rinsed1 medium red bell pepper, diced1/2 medium English cucumber, diced1/4 small red onion, finely diced1/4 cup fresh flat-leaf parsley, chopped3 tbsp extra virgin olive oil2 tbsp lemon juice1 tsp Dijon mustard1 clove garlic clove, minced3/4 tsp salt1/4 tsp black pepper1/4 cup crumbled feta (optional)

Instructions

Whisk together olive oil, lemon juice, Dijon mustard, garlic, salt, and pepper for the vinaigrette.

In a large bowl, combine chickpeas, bell pepper, cucumber, red onion, and parsley.

Pour the vinaigrette over the salad and toss to coat. Let sit for 10 minutes to marinate.

Tip: This salad gets better as it sits. Make it a few hours ahead or the night before for maximum flavor.

Top with crumbled feta if using. Serve at room temperature or chilled.

Nutrition per Serving

260kcal

Calories

12g

Protein

30g

Carbs

12g

Fat

Fiber

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Chickpea Salad

Ingredients

Instructions

Nutrition per Serving

Tags

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