This wholesome, summer season Chickpea Salad with cucumbers and tomatoes is nice for lunch or as a facet dish with something you’re grilling!
Chickpea Salad
I’m at all times craving chickpeas, it’s my favourite legume and I simply can’t get sufficient which is why I really like this contemporary and simple salad! They’re excellent pantry staples that add protein and fiber to any salad. The most effective half about this salad, it takes just some minutes to make since we’re utilizing canned chickpeas, there’s no cooking concerned. Another chickpea salad recipes on rotation in my home, this Greek Chickpea Salad which is nice for meal prep, this simple Chickpea Egg Salad and this Chickpea Tuna Salad.
With summer season cucumbers and tomatoes in season, I make this vegan salad on a regular basis. It’s an ideal meatless major salad or facet dish to carry to a BBQ, picnic or yard gathering, merely double or triple the recipe. You’ll be able to even serve this over lettuce. It’s vegetarian, low-fat and naturally gluten-free.
Components in Chickpea Salad
- Garbanzo Beans: canned chickpeas, rinsed and drained
- Greens: diced English cucumbers, tomato and purple onion
- Dressing: contemporary lemon juice, parsley, additional virgin olive oil, kosher salt and black pepper
How To Make Chickpea Salad
In a big bowl mix the chickpeas with the tomatoes, purple onion, cucumber, lemon juice, parsley, salt and pepper. You’ll be able to refrigerate as much as 4 days in an hermetic container.
Variations
- Tomatoes: You’ll be able to modify this recipe with grape tomatoes or cherry tomatoes, or use a mix.
- Greek Inspo: Including bell peppers, Kalamata olives and feta cheese will give this salad a Greek impressed twist.
- Wholesome Fat: Add diced avocado for some wholesome fat and creaminess. If making this for a celebration, add it simply earlier than serving.
- Don’t like chickpeas? Swap them out for white canned beans.
- Swap out lemon for any acid like contemporary lime juice or purple wine vinegar.
- You’ll be able to add extra taste or make it your personal with contemporary garlic, contemporary herbs, chopped celery, purple bell pepper, Dijon mustard, mint, contemporary dill, and so on
Can I eat chickpeas from the can?
Canned chickpeas are already cooked and able to serve. This makes them so handy to maintain available when it’s essential add a fast protein to salads.
Are chickpeas good for weight reduction?
Chickpeas are nice for weight reduction when mixed with a nutritious diet and train. They’re a wealthy supply of nutritional vitamins, minerals and fiber, and are excessive in protein and make a wonderful substitute for meat in vegetarian and vegan diets. I attempt to get at the least 25 grams of fiber a day, so this salad is a good recipe to meal and hold within the fridge for the week.
Extra Bean Salad Recipes You Will Love
- Avocado Corn Salad
- Chickpea Salad
- Black Bean Salad with Avocado and Cucumbers
- Greek Chickpea Salad
- Black Eye Pea Salad
Chickpea Salad Recipe
4.95 from
92 votes
1
Cals:
182
Protein:
6
Carbs:
29
Fats:
5
This wholesome, summer season Chickpea Salad with cucumbers and tomatoes is nice for lunch or as a facet dish with something you are grilling!
Course:
Lunch, Salad, Facet Dish
Delicacies:
American
Prep:
10 minutes minutes
Prepare dinner:
0 minutes minutes
Whole:
10 minutes minutes
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Saved! WW Factors
Yield:
4
Serving Dimension:
1 beneficiant cup as a facet dish 1x 2x 3x
Components
- ▢ 2 1/4 cups diced cucumbers, partially peeled
- ▢ 1 cup tomato, seeded and diced
- ▢ 1/4 cup purple onion, diced
- ▢ 2 tablespoons contemporary lemon juice
- ▢ 1/2 tablespoon contemporary parsley, minced
- ▢ 1 tablespoon additional virgin olive oil
- ▢ 1/2 teaspoon kosher salt and black pepper, to style
- ▢ 15 ounce can chickpeas, rinsed and drained
Directions
- Mix all of the substances collectively and toss properly.
