This fresh and delicious vegan Chickpea Salad is quick and easy to prepare. Loaded with simple healthy ingredients and dressed in a simple lemon dressing.
Servings 4 servings
- 2 15 ounce cans chickpeas rinsed and drained (19 oz)
- 2-3 Persian cucumbers diced
- ½ pint grape tomatoes halved
- 1 avocado diced
- ½ red onions sliced
- ½ cup green peppers diced
- ¼ cup olives pitted, chopped
- ¼ cup fresh parsley
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon sumac
- 1/2 teaspoon cumin
- Salt & pepper
In a large bowl, place all the prepared salad ingredients including the chickpeas, cucumbers, tomatoes, avocado, onions, green peppers, olive and parsley.
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.
Make Ahead: You can make the dressing up to 2 weeks in advance and you can prepare most of the salad up to 4 days in advance. Just add the avocados when you are ready to serve.
Storage: Store any leftovers in an airtight container for no more than 3 to 4 days without the avocado.
Nutritional Data: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used.
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