Chickpea Salad Recipe
This easy and delicious chickpea salad recipe is a summer favorite, loaded with fresh veggies and tossed in a tangy homemade lemon dressing.
Servings: 4
Calories: 202kcal
Ingredients
- 1 15-ounce can chickpeas, drained and rinsed
- 2 cups cucumber, diced (about 1 large English cucumber)
- 1½ cups cherry tomatoes, halved or quartered
- ½ cup crumbed feta cheese
- ¼ cup red onion, diced
- 2 Tablespoons fresh parsley, chopped
Dressing
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- ¼ cup freshly squeezed lemon juice
- 2 teaspoons minced garlic
- ½ teaspoon ground cumin
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- In a large bowl, combine all the salad ingredients (chickpeas, cucumber, tomatoes, feta, onion, and parsley).
- In a medium bowl, stir together all the dressing ingredients. Stir until well mixed.
- Pour the dressing over the salad ingredients and toss well to mix.
- You can just serve immediately or refrigerate until ready to serve.
Notes
Store leftovers in a sealed food-safe container for up to 3 days in the refrigerator.
Nutrition
Calories: 202kcal | Carbohydrates: 7g | Protein: 4g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 17mg | Sodium: 371mg | Potassium: 284mg | Fiber: 1g | Sugar: 3g | Vitamin A: 574IU | Vitamin C: 25mg | Calcium: 121mg | Iron: 1mg