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Chickpea Chopped Salad

A vibrant and refreshing salad packed with chickpeas and fresh vegetables, perfect for a light lunch or side dish.
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Prep Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Lunch, Salad, Side Dish
Cuisine: Mediterranean, Middle Eastern
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can chickpeas, drained and rinsed
  • 1 cucumber, diced
  • 1 bell pepper, diced (any color you prefer)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup parsley, chopped
Dressing Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • Salt and pepper to taste

Method
 

Preparation
  1. Rinse and drain the can of chickpeas. Dice the cucumber, bell pepper, and red onion, and halve the cherry tomatoes. Chop the parsley finely.
  2. In a large mixing bowl, toss together the chickpeas, cucumber, bell pepper, cherry tomatoes, red onion, and parsley until evenly distributed.
Making the Dressing
  1. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to create the dressing.
Combining and Serving
  1. Pour the dressing over the salad mixture and gently toss until well coated. Taste and adjust seasoning as needed.
  2. Serve immediately or let marinate in the fridge for about 30 minutes for better flavor.

Notes

Use the freshest veggies for the best flavor and crunch. Customize with additional veggies or toppings like feta cheese or olives. Store leftovers in an airtight container for up to 3 days.