Fresh and Easy Chickpea Salad
This vibrant, no cook salad is my favorite way to put together a healthy lunch in just a few minutes.
recipesbynani.comWhen you have a busy day, there is nothing better than a meal that comes together without needing the stove. This chickpea salad is packed with fresh vegetables and stays nice and crunchy, which makes it perfect for packing in a lunch box.
My secret to the best flavor is letting the chickpeas soak in the dressing for a few minutes before adding the veggies. This ensures every bite is seasoned just right. It stays fresh in the fridge for a couple of days, so feel free to double the batch for quick weekday meals.
🧺 Ingredients
- 1 can (15 ounces) chickpeas, rinsed and drained
- 1 large cucumber, diced
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/2 cup fresh parsley, chopped
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
👩🍳Instructions
- 1
In a large bowl, whisk together the olive oil, lemon juice, cumin, salt, and pepper to create the dressing.
- 2
Add the rinsed chickpeas to the bowl and toss them well to coat them in the dressing.
- 3
Add the cucumber, bell pepper, cherry tomatoes, and fresh parsley to the bowl.
- 4
Stir everything gently until the vegetables are evenly distributed and coated.
- 5
Serve immediately or let it sit in the refrigerator for twenty minutes to allow the flavors to blend.
💡 Tips
You can serve this salad stuffed inside warm pita bread for a heartier meal. Store any leftovers in an airtight container in the fridge for up to three days. If the salad releases extra liquid, give it a good stir before serving.
Made this recipe? Let us know how it went.
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