Description
This is the best easy chickpea salad recipe! Fresh veggies, protein-packed chickpeas and zesty dressing make this a perfect side dish or meal salad! Easy to make for any family dinner, potluck or outdoor gathering, my chickpea salad comes together in just minutes!
Ingredients
Units
Scale
- 2 cans chickpeas, drained
- 3 mini cucumbers (Persian cucumbers), diced
- 1 red bell pepper, diced
- 1/2 cup Italian parsley, rough-chopped
- 1/2 cup red onion, minced
- 1/2 cup radishes, diced
- 1 (1o oz) pkg grape tomatoes
Dressing:
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 1 Tablespoon stone ground mustard
- 1 teaspoon minced garlic (one clove)
Instructions
For the Salad Dressing
- Whisk together olive oil, vinegar, mustard and garlic until it is fully emulsified.
- Taste the dressing and add salt and pepper to taste if it’s needed.
- Set aside.
To Assemble the Salad
- Drain chickpeas and wash and chop all the veggies.
- Add the chickpeas, cucumbers, bell pepper, parsley, onion, radishes and tomatoes to a salad bowl and toss to distribute them evenly.
- Pour the prepared salad dressing over the salad and stir to coat everything.
- Store covered in the fridge until ready to serve.
Notes
Salad can be made up to 48 hours ahead, but add soft vegetables (like tomatoes) and those that oxidize quickly (like avocado) just before serving.
Can be kept in an airtight container in the fridge for up to five days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salads
- Method: Cold Prep
- Cuisine: American