Chickpea Salad Recipe
This chickpea salad recipe takes 10 minutes to make with canned chickpeas, grape tomatoes, cucumbers, diced red onion, feta, and a simple vinaigrette.
Servings: 4 servings
Ingredients
- 2 15 ounce can chickpeas drained and rinsed (19 oz)
- 2-3 Persian cucumbers diced
- ½ pint grape tomatoes halved
- 1 avocado diced
- ½ red onion sliced
- ½ cup green bell pepper diced
- ¼ cup olives pitted, chopped
- ¼ cup fresh parsley
Dressing
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon sumac
- 1/2 teaspoon cumin
- Salt and pepper
Instructions
- Place all the prepared salad ingredients in a large bowl.
- In a small bowl or jar, whisk together the dressing ingredients.
- When ready to serve, pour the dressing over the salad and gently toss to combine.
Video
Notes
Make Ahead: You can make the dressing up to 2 weeks in advance. You can prepare most of the salad up to 4 days in advance. Add the avocados when you're ready to serve.
Storage: Store leftovers in an airtight container in the fridge for 3–4 days without the avocado.
Nutrition
Calories: 475kcal | Carbohydrates: 50g | Protein: 15g | Fat: 26g | Saturated Fat: 4g | Sodium: 161mg | Potassium: 1065mg | Fiber: 16g | Sugar: 12g | Vitamin A: 1128IU | Vitamin C: 45mg | Calcium: 112mg | Iron: 5mg
QR code
Scan code to view the full recipe on your phone.
