Description
Chickpea Salad is a deliciously vibrant side dish perfect for summer BBQs. Bursting with fresh flavors from crunchy cucumbers, juicy cherry tomatoes, and zesty red onions, this salad features protein-packed chickpeas dressed in a light olive oil and lemon juice vinaigrette. Quick to prepare, it’s an ideal addition to any gathering, bringing a healthy yet satisfying option to your table. Enjoy this refreshing salad chilled, and watch it steal the show at your next outdoor feast!
Ingredients
Scale
- 1 can (15 oz) low-sodium chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 medium red onion, chopped
- 1/4 cup fresh parsley, chopped
- 3 tbsp freshly squeezed lemon juice
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse and drain the chickpeas thoroughly.
- Chop the cherry tomatoes, cucumber, red onion, and parsley into bite-sized pieces.
- In a large bowl, combine the chickpeas and vegetables.
- Drizzle with olive oil and lemon juice. Season with salt and pepper; toss gently to mix.
- Chill in the refrigerator for at least 30 minutes before serving.
- Give it one last toss before serving alongside your favorite BBQ dishes.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: No cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 4g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg
Keywords: Customize your salad by adding diced avocado or crumbled feta cheese for creaminess. For extra crunch, include toasted nuts just before serving. This salad can be made a day ahead; simply store in an airtight container in the fridge.