Description
Colorful Summer Chickpea Salad is a refreshing and nutritious dish perfect for warm days. Packed with chickpeas, fresh vegetables, and a zesty dressing, this salad is bursting with flavors and textures.
Ingredients
Scale
Main Salad:
- 1 (15 oz) can chickpeas, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup red bell pepper, chopped
- ½ cup shredded carrots
- ¼ cup red onion, finely chopped
- ¼ cup fresh parsley, chopped
Dressing:
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Optional:
- ¼ cup crumbled feta cheese
Instructions
- Main Salad: In a large bowl, combine chickpeas, cherry tomatoes, cucumber, bell pepper, shredded carrots, red onion, and parsley.
- Dressing: In a small bowl or jar, whisk together lemon juice, olive oil, red wine vinegar, Dijon mustard, garlic powder, salt, and black pepper until well combined. Pour the dressing over the salad and toss to coat everything evenly.
- Add crumbled feta if using and gently stir. Chill for 20 minutes before serving to let flavors develop, or serve immediately at room temperature.
Notes
- This salad is great for meal prep and picnics.
- For a vegan version, omit the feta. Add diced avocado or cooked quinoa for extra richness or protein.
Nutrition
- Serving Size: 1¼ cups
- Calories: 230
- Sugar: 5g
- Sodium: 360mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 8mg
