Description
This Colorful Summer Chickpea Salad is a refreshing and nutritious dish perfect for warm weather. Packed with vibrant vegetables and a zesty dressing, it’s ideal for picnics, potlucks, or a light meal at home.
Ingredients
Scale
Main Ingredients:
- 1 can (15 oz) chickpeas (drained and rinsed)
- 1 cup cherry tomatoes (halved)
- 1 cup cucumber (diced)
- 1/2 cup red bell pepper (diced)
- 1/2 cup yellow bell pepper (diced)
- 1/4 cup red onion (finely chopped)
- 1/4 cup fresh parsley (chopped)
Dressing:
- 1/4 cup feta cheese (crumbled, optional)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon red wine vinegar
- 1/2 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prepare the Salad: In a large mixing bowl, combine the chickpeas, cherry tomatoes, cucumber, bell peppers, red onion, and parsley.
- Make the Dressing: In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper until emulsified.
- Toss and Chill: Pour the dressing over the salad and toss until evenly coated. Gently fold in the feta cheese, if using. Chill for 15–20 minutes before serving.
- Serve: Enjoy the salad cold or at room temperature.
Notes
- This salad can be stored in the fridge for 2–3 days.
- For added flavor, consider incorporating avocado or olives.
- For a vegan version, omit the feta cheese.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
