Chickpea Salad

5 from 56 votes

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.

Course Salad

Cuisine Mediterranean

Prep Time 10

Total Time 10

Servings servings

Calories 475kcal

Author Yumna Jawad

Equipment

Ingredients

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 bell peppers 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

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.

Notes

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.

Nutrition