Ingredients:
- 2 cups cooked chickpeas (or 1 can, drained and rinsed)
- 1 cucumber, diced
- 1 bell pepper (any color), diced
- 1/2 red onion, finely chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh cilantro, chopped (optional)
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Instructions:
- Prepare Chickpeas: If using canned chickpeas, drain and rinse them thoroughly. If using dried chickpeas, cook them according to package instructions until tender.
- Chop Vegetables: Dice the cucumber, bell pepper, and red onion into small pieces. Halve the cherry tomatoes. Chop the fresh parsley and cilantro.
- Make Dressing: In a small bowl, whisk together the lemon juice, olive oil, ground cumin, paprika, salt, and pepper. Adjust seasoning to taste.
- Combine Salad: In a large mixing bowl, combine the cooked chickpeas, diced cucumber, bell pepper, red onion, cherry tomatoes, parsley, and cilantro.
- Add Dressing: Pour the dressing over the salad ingredients and toss gently to combine, ensuring everything is evenly coated.
- Chill and Serve: Refrigerate the chickpea salad for at least 30 minutes to allow the flavors to meld together. Serve chilled as a side dish or as a main course for a light lunch.
Tips:
- Variations: Feel free to add or substitute other vegetables such as diced avocado, shredded carrots, or chopped spinach.
- Extra Flavor: For added depth of flavor, you can include ingredients like chopped olives, crumbled vegan feta cheese, or a sprinkle of nutritional yeast.
- Storage: This salad keeps well in the refrigerator for up to 3 days. Store it in an airtight container and give it a gentle toss before serving leftovers.
This chickpea salad is not only vegan and nutritious but also packed with protein and fiber from the chickpeas. It’s perfect for a quick and satisfying meal or as a refreshing side dish for picnics and barbecues. Enjoy!
Chickpeas are a great source of fibre, potassium, vitamin C and B-6. They also offer a whopping 39 grams of protein per cup as well! They fill you up, support your immune system and keep you regular.
It’s full of fresh veggies, tomatoes, spices, feta, olives, and protein-packed chickpeas! The best part about this chopped Greek salad recipe is that there’s no cooking required; all you’ll do is chop the veggies and toss them with the light lemon dressing.
