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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.
Course
Side Dish
Cuisine
Mediterranean
Keyword
chickpea salad
Prep Time
5
minutes
minutes
Cook Time
1
minute
minute
Total Time
6
minutes
minutes
Servings
3
Calories
159
kcal
Author
Courtney
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:
159
kcal
|
Carbohydrates:
27
g
|
Protein:
8
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Sodium:
618
mg
|
Potassium:
385
mg
|
Fiber:
9
g
|
Sugar:
3
g
|
Vitamin A:
950
IU
|
Vitamin C:
50
mg
|
Calcium:
62
mg
|
Iron:
2.3
mg