Quick Chickpea Salad
Make this quick and easy Chickpea Salad recipe perfect for a meal prep summer lunch or side dish. This Mediterranean-style salad is high protein and simple to make.
Ingredients
- 1-15 oz can chickpeas
- ½ english cucumber see note 1
- 1 cup cherry tomatoes, halved or grape
- ¼ cup red onion finely chopped
- 3 Tablespoons fresh parsley chopped
- 1-3 Tablespoons feta cheese see note 2
For the dressing:
- 3 Tablespoons olive oil
- 2 Tablespoons fresh squeezed lemon juice fresh squeezed makes a huge flavor difference!
- 1 Tablespoon white wine vinegar or balsamic vinegar
- ½ teaspoon minced garlic
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pinch lemon zest
- ¼ teaspoon red pepper flakes optional, but we love the hint of heat
Instructions
For the Chickpea Salad
- Strain and rinse chickpeas. Place in a medium sized bowl. Chop cucumbers, halve the tomatoes, mince the onion and chop the parsley. Add to the bowl. Add feta cheese.
For the Vinaigrette:
- Juice and zest the lemon. Add olive oil, lemon juice, white wine vinegar, salt, pepper, lemon zest and red pepper flakes (if using) to a small jar and screw the lid on tightly. Shake vigorously for about 30 seconds to emulsify then drizzle on the salad, to taste. Store any remaining vinaigrette in the refrigerator and enjoy on salad or veggies.
- Serve and enjoy! If not serving immediately, we recommend waiting to add the dressing and placing everything in the refrigerator, then add the dressing before serving.
Video
Notes
- You can use whatever type of cucumber you'd like, you need about 1 ¼ cups, chopped.
- Feta cheese has a strong flavor and is salty, you can add as much as you'd like, but we recommend if you add more feta than 3 Tablespoons that you reduce the salt in the dressing.
- We love the flexibility of this dish and how you can make it what you want. Feel free to use other veggies you have on hand, such as bell peppers or zucchini. If you like your chickpea salad with extra chickpeas- add another can. there is a lot of freedom to personalize this side dish.
- Store leftovers covered in the refrigerator for up to 48 hours. We found that the onions and tomatoes didn't last much longer than that.
Nutrition
Serving: 1scoopCalories: 105kcalCarbohydrates: 5gProtein: 1gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 3mgSodium: 295mgPotassium: 155mgFiber: 1gSugar: 2gVitamin A: 425IUVitamin C: 14mgCalcium: 34mgIron: 1mg
Tried this recipe?Let us know how it was in the comments below
Tag us on Instagram!We love seeing people make our recipes. Mention @simplyscrumptiouseats_
