Chickpea Salad Recipe
Chickpea Salad Recipe - This Chickpea Salad is a light and refreshing summer salad recipe, and you can easily add in more vegetables too! It is vegan, oil-free, gluten-free, and plant-based. Salads are plentiful in the summertime, there are so many delicious salads to pick from, and you can easily adapt the recipe for your specific dietary requirements.
Servings: 3
Calories: 159kcal
Ingredients
- 1 can-chickpeas
- 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 them 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 four days in the fridge stored in an airtight container.