Food 
ADVERTISEMENT
ADVERTISEMENT
Chickpea Salad
Ingredients
For the Salad:
- 2 cans 15 ounces each chickpeas, drained and rinsed
- 1 cucumber diced
- 1 red bell pepper diced
- 1/2 red onion finely chopped
- 1 cup cherry tomatoes halved
- 1/4 cup fresh parsley chopped
For the Lemon Dressing:
- 1/4 cup fresh lemon juice approximately 2 lemons
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic minced
- 1 tsp Dijon mustard
- 1 tsp agave syrup or maple syrup
- Salt and pepper to taste
Instructions
- In a small bowl, whisk together the fresh lemon juice, extra-virgin olive oil, minced garlic, Dijon mustard, agave syrup, salt, and pepper. Set the dressing aside.
- In a large mixing bowl, combine the drained and rinsed chickpeas, diced cucumber, diced red bell pepper, finely chopped red onion, cherry tomatoes, and chopped fresh parsley. If you're adding optional ingredients like olives, vegan feta cheese, or fresh mint leaves, add them to the bowl as well.
- Pour the lemon dressing over the salad ingredients in the bowl.
- Gently toss all the ingredients together until they are well coated with the lemon dressing. Be careful not to mash the chickpeas while mixing.
- Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld together. You can also let it chill longer if you prefer a colder salad.
- Before serving, give the salad a final toss to redistribute the dressing. Garnish with extra parsley or mint leaves if desired.
Tried this recipe?Let us know how it was!
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
