Chickpea Salad
This Chickpea Salad is a refreshing summer salad recipe and you can easily add in more veggies too! It's vegan, oil-free, gluten-free, and plant-based.
Servings 3
Calories 159kcal
Ingredients
- 1 can chickpeas drained
- 1 Persian cucumber
- 1 Roma tomato
- 1/2 red pepper
- 1/8 cup red onion
- 1 lemon juiced
- 1 tablespoon parsley
- 1/4 teaspoon kosher salt
Instructions
- Chop up the vegetables into bite size pieces and mix into a bowl with the chickpeas.
- Chop the parsley and mix with the lemon juice and salt.
- Pour the lemon juice and parsley mixture over the salad and toss to combine.
- Refrigerate until ready to serve.
Notes
- If you can't find Persian cucumbers you can use 1/3 of an English cucumber.
- Need more sauce? You can add more lemon juice or add in some olive oil if you're not following an oil-free diet.
- Easily double or triple this recipe for entertaining.
- Like most mixed salads, it's even better the next day.
- This salad should last about 4 days in the fridge stored in an airtight container.
Nutrition
Calories: 159kcal | Carbohydrates: 27g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Sodium: 618mg | Potassium: 385mg | Fiber: 9g | Sugar: 3g | Vitamin A: 950IU | Vitamin C: 50mg | Calcium: 62mg | Iron: 2.3mg