Healthy chickpeas salad, refreshing for summers
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This chickpea salad recipe is the best! Keep this healthy chickpea salad in the fridge—it’s the perfect side salad, snack and meal component. It’s vegan and gluten free, too! Recipe yields 4 generous side salads or 6 medium.
- (15.5-oz.) cans chickpeas, drained, rinsed
- 1
medium cucumber, chopped - 1
red bell pepper, seeds and ribs removed, chopped - 1/2
red onion, thinly sliced - 1/2 c.
chopped pitted Kalamata olives - 1/2 c.
crumbled feta (about 3 oz.) - Kosher salt
- Freshly ground black pepper
- 1/2 c.
extra-virgin olive oil - 1/4 c.
white wine vinegar - 1 Tbsp.
fresh lemon juice - 1 Tbsp.
chopped fresh parsley - 1/4 tspn crushed pepper flakes
- Step 1In a large bowl, toss chickpeas, cucumber, bell pepper, onion, olives, and feta; season with salt and black pepper.
- Step 2In a jar with a lid, combine oil, vinegar, lemon juice, parsley, and crushed red pepper flakes. Close jar and shake until emulsified; season with salt and black pepper.
- Step 3Pour dressing over salad and toss to coat just before serving.
