This chickpea salad is a light, healthy, vegan recipe that is packed with veggies, and absolutely delicious. It makes a lovely light lunch or a side dish and is perfect for a bbq or picnic. It’s the perfect way to brighten up your pantry staples with fresh ingredients.
My favorite thing about this chickpea salad is that it comes together in minutes and is super flexible. You can swap out the vegetables and herbs with whatever you have on hand. So think of this recipe as a blueprint and then tweak to make it work for you.
Can I eat chickpeas raw? Lots of people ask me this! If you buy your chickpeas in a can, they will have been cooked already and are not raw, therefore they are safe to eat straight from the can. Raw chickpeas, however, need to be soaked and cooked before eaten.
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CHICKPEA SALAD RECIPE
1 bell pepper diced
1/2 red onion diced
1 clove of garlic minced
1/4 cup olives chopped
1-15 oz can of chickpeas
1 tbsp extra virgin olive oil
1/4 cup chopped basil leaves
Salt and pepper to taste
Combine bell pepper, red onion, garlic, olives, and chickpeas in a medium bowl. Add olive oil, vinegar, salt, pepper, and basil.
Gently toss it all together and adjust seasonings. Enjoy!
Makes 2.5 cups (5 1/2cup servings)
You can store this salad in an airtight container, in the fridge for up to 5-days. The longer it sits, the better it tastes.
If you don’t have basil, fresh parsley or mint would also be delicious.
Serving: 0.5cup | Calories: 46kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 106mg | Potassium: 66mg | Fiber: 1g | Sugar: 2g | Vitamin A: 770IU | Vitamin C: 31.2mg | Calcium: 6mg | Iron: 0.1mg
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