Healthy Chickpea Salad Recipe
Looking for a light and flavorful salad recipe? This healthy chickpea salad is packed with protein, fiber, and fresh crunchy veggies. It gets better as it sits, making it perfect for meal prep!
Ingredients
The Salad
- 2 cans (15oz) Chickpeas, rinsed
- 1 English Cucumber, diced
- 1 cup Cherry Tomatoes, halved
- 1/4 Red Onion, finely chopped
- 1/2 cup Fresh Parsley, chopped
- 1/2 cup Feta Cheese (optional)
The Dressing
- 3 tbsp Extra Virgin Olive Oil
- 3 tbsp Fresh Lemon Juice
- 1 clove Garlic, pressed
- 1/2 tsp Cumin
- Salt & Pepper to taste
Instructions
- Prep the Chickpeas: Drain the chickpeas into a colander and rinse them thoroughly under cool water until the foam disappears. Shake off excess water and pour them into a large mixing bowl.
- Chop the Vegetables: Dice the cucumber (keep the skin on for crunch), halve the cherry tomatoes, and finely chop the red onion and parsley. Add all vegetables to the bowl with the chickpeas.
- Make the Vinaigrette: In a small jar or bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, salt, and pepper until emulsified and creamy.
- Combine & Serve: Pour the dressing over the salad. Toss gently to coat everything evenly. Gently fold in the crumbled feta cheese right before serving so it stays white and distinct.
Chef’s Tips
- Let the salad sit for 30 minutes before serving to let flavors meld.
- Add diced avocado right before serving for extra creaminess.
- Store in an airtight container in the fridge for up to 3 days.
Want to explore more healty recipes? Check out our Healthy Food Dishes.
